125g of rolled oats
155 of plain flour
70g desiccated coconut
125g vegan buttery spread
2 tablespoons of golden syrup
1/2 teaspoon of bicarbonate of soda
1 tablespoon of hot water
vegan coloured chocolate buttons eg whizzers (optional)
Preheat oven at 150oc/300of.
Combine oats, sifted flour, sugar and coconut (vegan chocolate buttons if using) in a bowl.
Heat buttery spread and golden syrup in a small sauce pan.
Add the bicarbonate of soda to the boiling water and then add to the mixture.
Stir the wet mixture into the dry mixture and stir until combined well.
Place tablespoons of the mixture onto a greased baking tray and allow room for spreading.
Cook for 20 minutes. When cooked, loosen whilst warm.