 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/4 | cup, whole or halves | Nuts, macadamia nuts, raw | 2 2/3 | tablespoons | white sugar | 1/4 | cup | sifted all-purpose flour | 1/3 | square (1 oz) | chocolate, white | 2 1/8 | tablespoons | oats, rolled | 1/8 | cup, shredded | coconut (preferr unsweetened) | 2/3 | tablespoon | pancake syrup | 1/4 | teaspoon | leavening agents, baking soda | 1/4 | tablespoon | water | 1 1/2 | tablespoons | butter | 1/4 | fluid ounce | milk, warm |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 180 (fanforced)
Mix sifted flour, (chopped) macadamias, sugar, oats and coconut in a large bowl. | | 2 | Mix milk with chopped white-chocolate in a micro-wave safe container and cook for 25 seconds. Remove and mix into a thick sauce. | | 3 | Using a hotplate and small pot/pan melt and mix the butter, golden syrup, baking soda, water and chocolate sauce until melted completely. | | 4 | When melted, add the mixture to the dry ingredients and mix in well so that there are no dry bits left in the mix. | | 5 | Prepare a tray (lined with baking paper) and lay out 6-12 rolls of mixture (depending on what size you want them). Place in the oven for 15 minutes, then check them. Keep cooking up to 30 minutes at absolute most. |
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