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Tamsin says: 'These biscuits are one of my strongest childhood food memories, kept in their blue and white-flowered tin. Traditionally they contain coconut, but this is the way our family have always known and made them; they’re now a favourite of my own son Toby.’
- 200g unsalted butter, plus extra for greasing
- 110g plain flour
- 110g granulated sugar
- 200g porridge oats
- 1 tbsp of golden syrup
- 1 tsp bicarbonate of soda
- Preheat the oven to 180°C, fan 160°C, gas 4, and grease 2 or 3 baking trays, depending on what you have available. Combine the flour, sugar, oats and a pinch of salt in a mixing bowl.
Tip Melt the butter and golden syrup in a saucepan. Mix the bicarbonate of soda with 2 tablespoons of just-boiled water in a small bowl, then tip into the pan (it will make the butter mixture foam up). Add to the dry ingredients, and mix well.
- Using a tablespoon measure, dollop slightly heaped spoonfuls onto the baking trays (8-9 per tray), leaving plenty of room to spread. There’s no need to flatten out the mixture.
- Bake for 8-10 minutes until the biscuits are golden brown and crisp at the edges (the colour changes rapidly at the end, so watch that they don’t burn). Cool on the trays for 5-10 minutes to firm up enough so you are able to move them to a wire rack using a fish slice or palette knife. Bake the rest of the mixture if you couldn’t get them all in the oven on the first go.
Tip If you want to add coconut, mix in 75g desiccated coconut with the other dry ingredients.