Andy Waters' coconut cookie crumble recipe

1. Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
2. Line a baking tray with nonstick baking paper – see if the kids can help laying this down.
3. In a large mixing bowl, combine the flour, sugar, coconut and oats, blending well - messy, floury kids’ hands should be the sign of a job well done. Just make sure their hands are washed before getting stuck into the mix.
4. In a small pan, melt the butter and golden syrup over a low heat.
5. In a small bowl, dissolve the bicarbonate soda in 2tbsp of boiling water. Combine with the golden syrup and butter.
6. Make a well in the centre of the dry ingredients, and pour in the warm golden syrup mixture, mixing well until it forms a dough.
7. Take a heaped teaspoon of the mixture and roll into balls. Place onto the baking tray and press down slightly to flatten. Repeat until all the mixture has been used up - little hands will make light work of rolling the dough into balls - and then flatten down into cookies.
8. Place into the preheated oven for 15-20 minutes, until the biscuits are golden.
9. Once baked, remove and place straight onto a wire rack to cool before serving.

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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.