Traditional Australian recipe, handed down from my mother. Originally, these delicious bikkies (biscuits) were lovingly baked and sent in care packages to our soldiers at war. I am an Aussie living in Japan, so I know the substitutions work because I have had to use them!!

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
24
Yield:
2 dozen cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix quick oats, flour, coconut, brown sugar, and ginger in a bowl. With your fingers, make a well in the center of the dry ingredients.

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  • Dissolve the baking soda in boiling water. In a small saucepan, melt the butter, and stir in the golden syrup to combine. Pour in the dissolved baking soda, and pour the mixture into the well in the dry ingredients. Stir lightly until just combined; drop by rounded tablespoon about 2 inches apart onto the prepared baking sheets.

  • Bake in the preheated oven until the cookies are golden brown, 10 to 15 minutes.

Cook's Note

Ground ginger can be substituted with fresh finely minced ginger -- reduce quantity slightly. Golden syrup can be substituted with light-flavored molasses, but golden syrup is definitely better!

Nutrition Facts

129 calories; protein 1.3g 3% DV; carbohydrates 16.9g 6% DV; fat 6.6g 10% DV; cholesterol 10.2mg 3% DV; sodium 110.8mg 4% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/17/2010
These are very good!! Hope other people try to make them and enjoy them also!!; ) Read More
(18)

Most helpful critical review

Rating: 3 stars
01/17/2012
Hi I tried to make those cookies and followed the recipe... but they ended up not holding together really dry. It was like some kind of granola mix. Read More
(5)
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/17/2010
These are very good!! Hope other people try to make them and enjoy them also!!; ) Read More
(18)
Rating: 5 stars
12/20/2010
Very good - thank you Read More
(17)
Rating: 5 stars
02/22/2011
simple recipe - classic taste! Read More
(10)
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Rating: 5 stars
04/18/2011
These are a very enjoyable easy little cookie to make. My daughter was dubious but we both thought they were great! Oh and since I make my 'brown sugar' by adding molasses to dehydrated cane juice sugar I simply added a little more to replace the golden syrup. That worked fine. Thanks so much for sharing this one is a keeper. Read More
(9)
Rating: 5 stars
07/14/2011
Yum - so easy and loved by everyone. So popular and easy that at my daughters' school it has been adopted as THE cookie recipe by the home ec department. These cookies were developed to send to Australian and New Zealand troops during WW! so you can be sure they keep extra well. The ginger is not a traditional ingredient though andI leave it out. If you have trouble finding golden syrup try a British food store or substitute maple syrup. Read More
(8)
Rating: 3 stars
01/17/2012
Hi I tried to make those cookies and followed the recipe... but they ended up not holding together really dry. It was like some kind of granola mix. Read More
(5)
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Rating: 5 stars
07/10/2012
Thank you Aussie Gal! If anyone finds the mixture does not stick together add a teaspoon of water and problem solved! This is the recipe I have been looking for. Read More
(4)
Rating: 4 stars
09/05/2012
These taste delicious but came out very flat and greasy. I followed the directions exactly but may try them again with less butter. Read More
Rating: 4 stars
10/23/2019
These were great! Love the texture, and the flavour was a nice change from our usual. I didn't have baking soda, so substituted 4.5 tsp of baking powder which needed a little extra boiling water to dissolve; I also used corn syrup as a sub for the golden syrup. I drizzled a touch of maple syrup on the dough after it was all mixed, for a little sweetness and extra stickiness. I might cut the ginger in half if I made them again, but my husband liked the recipe as I made it! We like our cookies on the flat and crunchy side so I pressed the dough balls down good before baking, and they came out nice and brown in ~10 minutes (a little less, because my oven runs hot). Read More