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We love these classic cookies and hope you do too.

This recipe makes perfect cookies.  Crunchy on the edges and chewy in the middle – perfect for dunking and so easy and quick to make (under 30 minutes).  Give them a try for Anzac Day, or anytime.


130g plain flour (1 cup)
150g granulated sugar (3/4 cup)
1/4 teaspoon salt
1 1/2 cups rolled oats (not quick oats) (180g)
2/3 cup desiccated coconut (50g)
1/4 cup golden syrup
113 g unsalted butter (1/2 cup)
1 teaspoon baking soda (bicarb)
1/12 tablespoons boiling water (6 teaspoons)


  1. Preheat oven to 180C/350F/160C fan forced
  2. In a large bowl, whisk together the flour, sugar, oats, coconut and salt until well combined.  Set aside
  3. Combine the golden syrup and butter in a small saucepan and melt together over low heat.
  4. Mix the baking soda and the boiling water and add to the butter mixture.  It should start to get frothy straight away.
  5. Mix the wet ingredients into the dry ingredients
  6. Use a small cookie scoop or ice cream scoop to scoop balls of cookie dough unto baking trays – at least 2 inches apart.  Don’t overcrowd the trays as they spread. (note: cookie dough should be quite sticky.
  7. Bake for 14 minutes, turning the tray at the hallway point.
  8. Cool on a wire rack.  Enjoy!


It’s always best to weigh your dry ingredients if you have scales.

Don’t press the dough too firmly into the scoop after scooping it.  If you don’t have a scoop, use about 2 tablespoons of the dough, roll into balls but not too firmly.

If you want biscuits that are not chewy but crunchy all the way though, cook for 20-22 minutes until they are darker golden-brown.

Thanks to @sugarsaltmagic for this recipe & image


This Coconut Curry Chicken recipe is perfect for a family dinner or a quick weeknight meal. It’s a delicious, comfort food made with wholesome ingredients!


  • 3 tbsp coconut oil or olive oil, separated
  • 1/2 medium onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, finely chopped
  • 2 tbsp finely minced ginger
  • 2 teaspoons yellow curry powder
  • 3 tablespoons of red curry paste (I like thai kitchen. Alternatively, green curry paste can be used instead)
  • 2 teaspoons ground coriander
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes (or chicken thighs)
  • 1 can full-fat coconut milk
  • 1 lime, juiced
  • 1 tablespoon coconut sugar
  • 2 teaspoons fish sauce (optional)
  • salt and pepper
  • garnish with lime wedges and fresh cilantro or basil
  • serve over rice or noodle


  1. Dice the onion and red bell pepper, mince the garlic and mince the ginger.
  2. Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until the onions begin to turn golden. Add the garlic and ginger; stir to coat everything with the oil.
  3. Lower the heat to low and add the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
  4. Return the heat to medium-high. Add in the remaining one tablespoon coconut oil and the red bell pepper. Stir for 1-2 minutes, and then add the bite-sized chicken pieces.
  5. Sprinkle on salt and pepper to taste.
  6. Cook, often stirring, for about 4-5 minutes or until the chicken is browned on both sides but not cooked through.
  7. Pour in the coconut milk, lime juice, and coconut sugar. Stir until chicken is cooked through and curry is slightly thickened. If desired, stir in the fish sauce.
  8. Serve over rice or noodles. Garnish with fresh cilantro or basil and lime wedges.

Nutrition Facts

  • Serving Size: 1 serving
  • Calories: 580
  • Sodium: 120mg
  • Saturated Fat: 20g
  • Carbohydrates: 58g
  • Fiber: 3g
  • Protein: 25
  • Gluten free

Thanks to @thecoconutmama for this recipe