I’ve been making these for some time and they are my absolute favourite biscuits. Family and friends love them too!
I found a recipe online (I forget where so I’m sorry whoever you are). The recipe was great except that it didn’t quite ask for enough butter to be added, which then made the cookies too crumbly. So I’ve upped the butter quantity which makes the cookies hold together well and also makes them all the gooeyer. Also, use the best quality oats you can find (I use Quaker. Just avoid cheapest of the cheap as they will most likely turn to mush).
135g salted butter
2 tablespoons or big squeezes of runny honey
1 teaspoon Bicarbonate of Soda
120 g demerara sugar
120 g plain flour
180g porridge oats
Prep: 10 minutes
Cook: 10-12 minutes
Time to cool
- Pre-heat the oven to 180C or Gas mark 4.
- Weigh your ingredients.
- Slowly melt the butter and honey in a pan. Whilst this is happening, mix together the sugar, flour and oats in a large bowl.
- When the butter and honey has melted remove from the heat and working quickly, stir in the Bicarbonate of Soda. This will make the liquid very frothy and voluminous. Tip: make sure your Bicarb is fresh. This recipe is much less successful if you don’t get the fizz!
- Add the wet mixture to the dry ingredients and mix together.
- Put small ‘patties’ of the mixture onto a greased baking tray (you should make 12 from these quantities) and place on the middle shelf of your oven.
- When golden brown (anywhere between 8-12 minutes depending on your oven so keep checking!) remove and allow to cool.
- Then enjoy!