This recipe has literally gone around the world as I've passed it to so many people. My Mom always made these in huge batches and stored them in tins, the sort you get chocolates in at Christmas as they generally have a good seal to keep the biscuits fresh and crisp. I would often been seen taking a tin to school with me to share out with my friends, my children now do this as they all love them too.
Some points to note:
These can be made with either butter or margarine but both give different results, with butter you get a thicker more rounded biscuit with margarine you get more of a florentine appearance as they spread and are crisper and thinner, both are good.
These do however come with a warning as one biscuit is never enough!!
You will need:
4 oz/ 100g self raising flour
4oz/ 100g porridge oats (not fast or instant oats)
4oz/ 100g butter or margarine
4oz/ granulated sugar
1 rounded tablespoon golden syrup
1/2 level teaspoon bicarbonate of soda
Pre-heat the oven to 180c/160 fan oven or gas mark 4
Grease a large baking tray with butter and set aside.
Mix the flour, oats and bicarbonate of soda in a large bowl, make sure you stir thoroughly to evenly distribute the bircarb into the flour and oats.
Put the margarine or butter into a pan along with the granulated sugar and golden syrup and melt on a low heat until the butter and sugar has dissolved and you have a smooth runny liquid, take off the heat and leave to cool for 5 mins.
Pour the butter mixture into the centre of the flour mixture and still well.
Scoop dessert spoonfuls of mixture onto the greased baking tray, spacing out evenly so they don't join together while baking(about two finger spaces).
Cooking on the middle shelf of the oven for 15 mins, they should be golden around the edges when cooked. Leave to cool on the tray for 5 mins before transferring to a cooling rack (this helps the biscuits keep their round shape and from breaking into crumbs.
Repeat until all the mixture has been used.
These taste wonderful served with a cup and tea and still slightly warm.