• 150 g porridge oats rolled oats
• 150 g self-raising flour
• 150 g caster sugar
• 150 g butter softened and cubed
• 1 tablespoon golden syrup or honey
• 1 tablespoon milk
• 1/2 teaspoon bicarbonate of soda
• A pinch of salt

Preheat the Oven

• Set your oven to 180°C 160°C for fan ovens. Line your baking trays with parchment paper so the biscuits do not stick.

Mix Dry Ingredients

• In your large mixing bowl combine the porridge oats, self-raising flour, and sugar. Add a pinch of salt and stir everything together well.

Melt the Butter

• Place the cubed butter and golden syrup in a small saucepan over low heat. Stir gently until the butter has completely melted into a liquid.

Prepare the Soda

• Mix the bicarbonate of soda with the tablespoon of milk in a small cup. Stir until the powder dissolves and the mixture looks slightly cloudy.

Combine Wet and Dry

• Pour the melted butter mixture and the milk mixture into the dry ingredients. Stir with your wooden spoon until a firm dough begins to form.

Shape the Biscuits

• Take a small amount of dough and roll it into a ball. Each ball should be about the size of a large walnut.

Place on Tray

• Put the balls on the prepared baking trays. Leave plenty of space between them because the biscuits will spread out while baking.

Flatten the Dough

• Gently press down on each ball with the back of a fork. This creates a pretty pattern and helps the biscuits bake evenly.

Bake Until Golden

• Slide the trays into the oven and bake for 12 to 15 minutes. The biscuits should look golden brown and smell very sweet.

Cool the Biscuits

• Let the biscuits rest on the tray for five minutes to firm up. Move them to a wire rack to cool completely and become crunchy.