A simple sweet crunchy oat biscuit, that’s easy to make, but hard to resist!
- Preheat the oven to 180C/160 fan/Gas 4.
- Grease three baking trays with oil or butter.
- In a pan, gently melt the butter and golden syrup. Do not boil.
- In a bowl mix together porridge oats, sifted self raising flour, caster sugar and bicarbonate of soda.
- Pour your butter-syrup mixture into your dry ingredients along with a tablespoon of hot (not boiling) water. Mix this together until it is all incorporated into a stiff paste.
- Drop dessertspoons of the mixture onto the baking trays. Make sure to leave plenty of space in-between the balls as the biscuits will spread in the oven.
- Place in the oven for 12-15 minutes or until a nice golden brown. Watch – they will burn easily.
- Allow to cool on a wire rack before enjoying.
Cooks tip – an easy way to put spoons of mixture onto the tray is to scoop with one teaspoon in your right hand, and push the mixture off with the back of another spoon in your left hand.
Riley McClaggan in the Elgin Youth Cafe
This recipe was created for Ahoy Portsoy! – the virtual Scottish Traditional Boat Festival.
Head over to their website to watch the recipe video.
Many thanks to freelance filmmaker Dan McQuarrie, to Elgin Youth Cafe and their star baker Riley McClaggan for making the video and to Scottish cookery writer Liz Ashworth for sharing her recipe.
Local filmmaker, Dan McQuarrie