• Method

  1. Set your oven to 350F/180C/160F/Gas 4.
  2. Melt the butter and syrup together in a pan – don’t let it boil.
  3. Combine the flour, baking soda, caster sugar and porridge oats in a bowl and mix well together.
  4. Add the dry ingredients to the melted butter in the pan and mix thoroughly together. This mixture should not be too dry.
  5. Take walnut size spoonfuls, roll into a ball and place 8 or 9 onto two trays evenly spaced. Press down slightly on the balls to flatten them just a little.
  6. Bake in the oven for about 15 to 20 minutes until golden brown. Cool on the tray for a few minutes then remove to a cooling rack.
  7. Melt about 120g of either chocolate. Irene used Mackie’s mint chocolate here, which was delicious. Dip one end of each biscuit into the melted chocolate and leave to set on a sheet of non-stick baking paper or dry set on a cooling rack. You can of course leave them plain if you prefer.

This recipe was created by Irene Goddard, owner of Wyvis Boutique Boutique Bed & Breakfast in Tillicoultry in Clackmannanshire. Irene has been running a B&B with the support of her husband Terry for 30 years. Irene and Terry really enjoy welcoming guests from all over the world into their family home and sharing Scottish food and recipes.

Irene sources the best produce and ingredients from local suppliers, including from Wyvis’s colourful garden whenever possible, and she takes pride in knowing the provenance of the extensive range of Scottish produce on their breakfast menu.

Wyvis is VisitScotland 5 Star Gold Graded, and has received the Taste Our Best Award for Food, Drink and Hospitality, as well as being a regional finalist in the Thistle Awards in the Most Hospitable Bed and Breakfast category.

Visit Wyvis Boutique Bed & Breakfast

 

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