1 cup raw sugar
2 tb golden syrup or honey 200 g unsalted butter
1 tsp bicarbonate of soda
1 cup or plain flour
1 cup desiccated coconut 2 cups rolled oats
Salt flakes to sprinkle

Preheat oven to 160°C fan forced.

Grease and line a 20 cm × 30 cm baking tray with baking paper.

Place the butter, sugar and golden syrup in a saucepan and place over medium low heat until butter has melted. Stir in the bicarb and remove from the heat. Combine the flour, coconut, oats and a decent pinch of salt then pour in the butter mixture and mix well. Compress into the prepared backing dish then smooth the top. Bake for 25 minutes or until deep golden. Remove from the oven and cool slightly but slice into squares when still warm, once it cools completely it will be crunchy and so hard to cut up neatly. Serve scattered with some extra salt flakes and a tea or coffee is essential on the side.