Years ago McVitie’s used to have a wonderful biscuit called Abbey Crunch. They don’t seem to make it any more, and it is such a shame. They tasted so good, with a crunchy at texture and a lovely flavour of golden syrup. I made them a while back and still get quite a few hits on the recipe. So I know that there are good few people out there searching for how to make them.
So I decided to make another batch, and this time to do it on video so that people can see just how easy it is to make such a great biscuit. I also made these when I was in Canada last summer and they went down very well indeed.
It only takes a few minutes to assemble the ingredients and then to mix them altogether to come up with the dough you need. So why not give these a try, I know you will not be disappointed. In fact I think you will be making them regularly from now on.
If you cant get golden syrup you can always use corn syrup, though the flavour will be a little different. You can also make golden syrup very easily. There is a very simple recipe for it here.
Abbey Crunch Biscuits – Video
- 140g Butter
- 140g Caster Sugar
- 140g Self raising flour
- 112g Rolled oats
- 15 ml Milk
- 10 ml Golden Syrup
- 1tsp Baking Soda
- Cream the butter and sugar in a bowl.
- Mix in the milkand syrup.
- Mix the flour, baking soda and oats together and then stir into the butter mixture
- Roll into about 24 small balls and put on greased baking tray
- Cook for 25 mins on 150C/300F/Gas Mark 2 until golden brown in colour.
- They may dome slightly during baking, so half way through you can just tap them down a little with a spatula to flatten the top (or you can do the same once you have taken them out of the oven).
- Allow to cool on the baking tray for a few minutes and then transfer to a cooling rack until fully cooled and hardened.