100 grams (1/2 cups) self-raising flour
75 grams (1/2 cups) rolled oats
25 grams (5 tbsp) desiccated coconut
100 grams (1/3 cups) butter
125 grams (1/3 cups) caster sugar
2 tablespoon (2 tablespoon) treacle
1 teaspoon (1 teaspoon) bicarbonate of soda
1 tablespoon (1 tablespoon) milk

Combine 100 grams (1/2 cup) self-raising flour with 75 grams (1/2cup) rolled oats and 25 grams (5 tbsp) dessicated coconut.

Put 100 grams (1/3 cup) butter, 125 grams (1/3 cup) caster sugar and 2 tbsp treacle into saucepan, very slowly bring to the boil, stirring all the time.

Remove from heat. Add 1 tsp bicarbonate of soda dissolved in 1 tbsp milk.

Pour the warm mixture on to the dry ingredients. Mix thoroughly then leave to one side for 30 minutes or until firm.

Break the mixture into 18 pieces and roll into walnut sized balls.

Transfer the cookie dough to baking trays lined with reusable non-stick mats or baking parchment. Remember to leave room between each piece to allow for spreading.

Bake in centre of moderate oven 160C Fan/170C/325F for 10 -12 minutes.

Leave on the trays for 1 or 2 minutes to firm up before transferring to a wire cooling rack.

Store in an airtight container when cold.