1. Preheat your oven to 160 degrees C.
2. Sift the flour and cocoa powder into a large bowl, add in the
remaining dry ingredients (rolled oats, Double Pagoda Roasted
White Sesame Seed, caster sugar) and mix to combine.
3. In a small saucepan melt the butter and golden syrup by
stirring over a low heat until it is all melted and smooth.
4. Set the mixture aside to cool slightly.
5. Mix the baking soda and water in a small cup and add this to
the golden syrup mixture, it should come to a foam.
6. Fold the foam into the dry ingredients and combine well.
7. Roll good tablespoonfuls of mixture into balls and place lined
baking trays, flattening slightly with your fingers.
8. Bake for 12 minutes and continue to cool the cookies on the
baking tray for at least 5 minutes before transferring to a cooling
rack.
9. Once cold ice as desired!
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