Description
These crunchy little oaty biscuits are a total treat straight from your kitchen. Easy to mix, quick to bake, and perfect with tea or just for sneaky snacking.
Ingredients
Units
Scale
- 3/4 cup (75g) plain flour
- 1/2 tsp (2.5 ml) bicarbonate of soda
- 3/4 cup (75g) demerara sugar or caster sugar
- 3/4 cup (75g) porridge oats
- 3/4 cup (75g) butter
- 1 tbsp (12.5 ml) golden syrup
Instructions
- Preheat your oven to 320⁰F (160⁰C) Gas mark 3.
- Grease a baking tray or line it with parchment.
- In a bowl, mix together 3/4 cup (75g) plain flour and 1/2 tsp bicarbonate of soda. Give it a good stir so it’s all blended.
- Add 3/4 cup (75g) demerara sugar (or caster sugar if you prefer) and 3/4 cup (75g) porridge oats.
- Stir again until it’s evenly combined.
- In a small pan, melt 3/4 cup (75g) butter with 1 tbsp golden syrup over low heat.
- Don’t let it bubble too much, just enough to melt together.
- Pour the butter and syrup mix into the dry ingredients and stir until it forms a sticky dough.
- Roll the mixture into about 12 balls, roughly the size of a walnut.
- Place the balls on your tray, leaving some space between each.
- Flatten them slightly if you like a wider biscuit.
- Bake for 7–15 minutes, depending on your preference: 7–9 minutes for softer biscuits, 12–15 minutesfor crunchier ones.
- Keep an eye on them; they turn golden brown quickly.
- Let them cool for a few minutes on the tray, then transfer to a wire rack.
Notes
Created, prepared, tried, and tested Preshana
