These easy to make biscuits go brilliantly with any of our breakfast teas, particularly the stronger ones such as Tinner's Tea or Assam BOP: the sweetness pairs well with the malty flavour of the teas. Why not give them a go? Swap out the honey for golden syrup if you prefer a crunchier cookie.
Makes about 18 good sized biscuits
150g self raising flour 150g caster sugar 120g rolled oats 1 level tsp of bicarbonate of soda 1/2 tsp of ground cinnamon 1/2 tsp of ground ginger 150g butter 1 dessertspoon of honey or golden syrup
1) Preheat the oven to 180c/gas 4 and line a baking tray with greaseproof paper or baking parchment 2) Mix all the dry ingredients in a bowl 3) Gently melt together the honey/golden syrup with the butter in a pan over a low heat until you have a liquid 4) Pour liquid into dry ingredients and mix thoroughly 5) With your hands, roll the mixture into generous sized balls- we usually manage two batches of nine balls. Remember to space them well, as they will melt and this can get messy! 6) Bake for 12/15 until golden. After removing from the oven, leave for a few minutes to cool slightly, otherwise they might break as you transfer them to a cooling rack (use a spatula to move them, gently!) 7) Allow to cool, brew a good strong tea and enjoy.
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