Abbey Crunch Biscuits/Cookies – Once More

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.

• 140g Butter
• 140g Caster Sugar
• 140g Self raising flour
• 112g Rolled oats
• 15 ml Milk
• 10 ml Golden Syrup
• 1tsp Baking Soda

Method:

1. Cream the butter and sugar in a bowl.
2. Mix in the milkand syrup.
3. Mix the flour, baking soda and oats together and then stir into the butter mixture
4. Roll into about 24 small balls and put on greased baking tray
5. Cook for 25 mins on 150C/300F/Gas Mark 2 until golden brown in colour.
6. 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).
7. Allow to cool on the baking tray for a few minutes and then transfer to a cooling rack until fully cooled and hardened.