Anzac biscotti (oats and coconut biscotti)

Hi Peeps

A warm hello from my side. Hope you are having a good weekend. I am finally all settled here back in home. Things are not as bad as we anticipate or fuss about. Sometimes it just takes a little time and positive attitude to get adjusted to a new place or an old place after a long time! :) 

Ingredients
1 cup plain flour
1/2 cup wheat flour
1 cup rolled oats
1 cup desiccated coconut
2 eggs
¾ – 1 cup sugar (original recipe suggests 1 cup, I used 3/4)
1 tablespoon golden syrup/honey (I used honey)

Method:
Heat the oven to 160°C/325°F
In a bowl, mix flour, rolled oats and coconut.
In another bowl, beat the sugar, golden syrup or honey and eggs until pale yellow.
Add the flour mixture and mix until just blended. Let the dough rest for 5- 15 minutes. (This will allow the oatmeal to absorb part of the moisture and make the dough easier to handle)
Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into logs. Bake until lightly browned, about 25-30 minutes.
pCool for 10  minutes.
Using a serrated knife, cut the logs crosswise into ¼ – ½ inch thick diagonal slices.
Arrange the biscotti cut side down on the same baking sheet.
Bake until the cookies are pale golden.
Let cool completely.Enjoy!