I tend to only make these deliciously crisp, golden hued cookies during the winter months. They are the perfect, dunk in your coffee, afternoon (morning and evening) treat; and the oats even fools one to believe it’s a somewhat healthy indulgence! Many grocery outlets and even health stores have variations of this classic, but I still prefer mine homemade. This recipe is an all time favourite of my family, and the next generation seem to be enjoying it pretty much too! Here is the recipe…
- 230 gr butter
- 420 gr castor sugar
- 1 extra large egg
- 10 ml golden syrup
- 5 ml almond essence ( I’ve used vanilla essence and it turns out fine
- 25 ml boiling water
- 10 ml bicarbonate of soda
- 350 gr self raising flour
- 300 gr oats
- Preheat oven to 180 degrees and grease a couple of baking sheets.
- Cream butter and sugar together until light and creamy. Add the egg and mix well.
- Blend the golden syrup, almond essence, boiling water and bicarbonate of soda and add to the butter mixture.
- Also add the sifted self-raising flour and finally the oats. Mix well.
- Roll into walnut sized balls and place apart from each other as the balls spread flat during baking.
- Bake for 8-10 min until nice and golden.
- Makes about 80 cookies (that generally don’t last very long with a house full of kids).
Now to make the batch I promised for my mom!!