1.     Preheat the oven at 180 °C and line 2 baking trays with baking paper.

2.     Place butter and golden syrup in a small saucepan over medium heat. Cook, stirring for 3 to 4 minutes until melted.

3.     Combine flour, quinoa flakes, coconut, almonds and sugar in a large bowl. Add butter mixture and hot water. Stir with a wooden spoon until combined. Set aside for 5 minutes.

4.     Roll level tablespoonfuls of mixture into balls. Place on tray, 4cm apart. Flatten slightly with a fork. Bake for 15 min, swapping trays halfway through cooking, on until golden.

5.     Cool on trays for 5 minutes then transfer to wire rack to cool down to make sure biscuits do not break.

6.     Allow to set at room temperature. Serve.