Oaty crumbles and coconut tumbles make these biscuits a dream to dunk in your afternoon cuppa.

Biscuits:

85g (3oz)	plain flour
225g (8oz)	soft brown sugar
85g (3oz)	desiccated coconut
115g (4oz)	rolled oats
115g (4oz)	Stork packet
1 tablespoon	golden syrup
1 level teaspoon	bicarbonate of soda

Method:

1. Start by preheating your oven to 180°C, 350°F or gas mark 4.
2. Then sift the flour into a large mixing bowl and mix in the sugar, coconut and oats.
3. Melt the Stork and syrup in a saucepan.
4. Dissolve the bicarbonate of soda in 2 tablespoons of water and add it to the melted Stork and syrup.
5. Pour into the mixing bowl and quickly mix it in.
6. Pop dessertspoons of the mixture onto greased baking sheets (allow room for them to spread).
7. Bake for 12 – 15 minutes.
8. Leave to cool slightly before transferring to a wire tray to cool completely.

24 servings	Per serving	GDAs for average adults*
Calories	121	6%
Sugars g	10.3	11%
Fat g	6.3	9%
Saturates g	3.2	16%
Salt g (based on Sodium)	0.25	4%

*Guideline Daily Amounts (GDAs) based on values for women