5 cups porridge oats (thick milled), 9 oz
butter, 3 oz (castor) sugar,
3 (generous) tablespoons golden syrup. |
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Gather all
ingredients together as above |
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melt the
butter in a large, thick based saucepan / pot |
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melt the
butter in a large, thick based saucepan / pot |
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measure out
your 3 oz of castor sugar |
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add the
castor sugar to the fully melted butter in the saucepan / pot |
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add 3
generous tablespoons of golden syrup and stir all together
thoroughly, once all dissolved |
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add your
porridge oats |
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stir all
together over a very low heat, make sure all the oats are covered
with the mixture |
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grease your
biscuit tin, for this recipe I use a tin 10 inches long, 7 inches
wide and 1 and a 1/4 inch depth. In centimetres this will be, 25 cm
long, 18 cm wide and 3 cm depth. Don't panic with these measurements
you can find a tin to your preference, & adjust the ingredients to
suite |
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once all
the mixtures is blended well, pour into the biscuit tin, press
the ingredients together nice and firmly |
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Place in
the oven, based on a fan oven I put them in at a temperature of 150
degrees, and for approximately 20 - 25 mins. You can look after 15
min's, to see how they are doing. The main thing is not to burn the
edges. The opposite is how they should look when done |
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Wait for
them to cool down quiet considerably before you take them out of the
tin, otherwise they may stick to the bottom. Once cooled empty them
onto a tray or large plate, then cut into nice size portions, like
this illustration |