|1/4 cup||golden syrup|
|250 g||sugar — dark brown|
|pinch||Robertson's bicarbonate of soda|
|1 cup||muesli — toasted|
|140 g||flour — cake|
|80 g||desiccated coconut|
|1/2 tsp||cinnamon — ground|
|90 g||dark chocolate — chopped|
|salt — just a pinch|
|chocolate — white or dark, melted|
Preheat the oven to 160ºC.
Place the butter, syrup and sugar in a pot – stir to dissolve the sugar. Add the bicarb, allow mixture to become frothy, and remove from the heat.
In a large bowl, add all the dry ingredients, including the chocolate, and stir well to combine. Make a well in the centre and pour in the liquid, mixing well with a wooden spoon.
Place dollops of the mixture onto lined baking trays or press into the base of muffin tins, bake for 12 to 15 minutes. Remove and allow to cool.
Once cool, dip the cookies into the melted chocolate.
Serve with tea or coffee