This is a recipe that’s very ‘me’: the ingredients are in exact ratios, it’s efficient (you only need one bowl), and it’s full of golden syrup. We use the original Lyle’s Golden Syrup, in its retro tin that features an illustration of bees around a lion’s carcass and the slogan “Out of the strong came forth sweetness” (references to a biblical tale). It’s also available in a plastic squeezy bottle, but the tin has the advantage of being more recyclable. Other brands are of course available, although I understand it’s uncommon in America. Maple syrup can act as a substitute, but will give a rather different flavour.
Ingredients (makes 12 cookies)
|50||g||light brown sugar|
MethodPre-heat the oven to 150°C and line a baking tray with baking parchment.
Put the vegetable oil, golden syrup, and vanilla extract in a bowl and stir to combine. Stir in the light brown sugar, followed by the salt and the baking powder. Finally stir in the plain flour and oats to produce a crumbly mixture.
Take small handfuls of the mixture and roll into rough balls, about three centimetres across. Press down onto the baking parchment until about a centimetre thick.
Bake for 20 minutes until golden brown. Leave to cool for 5 minutes and then transfer to a cooling rack to cool completely.