1¾ cups gluten-free or regular rolled oats
1½ cups self-raising gluten-free flour or 1½ cups plain flour
1¼ cups desiccated coconut
1 cup packed brown sugar
½ teaspoon each ground cinnamon, ginger and nutmeg
185 grams butter
¼ cup golden syrup
1½ teaspoons baking soda
3 tablespoons boiling water
Preheat the oven to 170°C.
Put the oats in a food processor and process until finely ground. Combine the oats, flour, coconut, sugar and the spices in a large bowl.
Melt the butter and golden syrup in a saucepan over low heat.
Combine the baking soda with the water and stir it into the butter mixture, which will immediately foam up. Tip onto the dry ingredients and combine thoroughly.
Put 1 tablespoon of the mixture in the palm of your hand and squeeze tightly to make a firm ball. Place on a baking tray and use your fingertips to press the biscuit into a 9 cm wide circle, or cover with a piece of plastic wrap and use a rolling pin to flatten. Leave 2 cm between each biscuit. I cook 9 biscuits per tray.
Bake for 7-8 minutes, turning the tray for even browning. The biscuits should be a good golden colour. Cool on the tray for 3 minutes then transfer to a cooling rack. Repeat with the remaining mixture.
Spread half of the biscuits with salted caramel and sandwich together with the remaining biscuits. Filled biscuits need to be eaten the same day. Unfilled biscuits will keep in an airtight container for 4-5 days. Makes about 18 double biscuits.
Pantry note: I used Bobs Red Mill gluten-free rolled oats and Phoenix Brand self-raising gluten-free flour. The biscuits taste the same using either regular or gluten-free products but I used self-raising flour when using gluten-free flour, as I find it gave a better result. Available from good food stores and health food shops or by mail order from Huckleberry Farms (www.huckleberryfarms.co.nz) and Wise Cicada (www.wisecicada.co.nz).