Continuing my Canadian holiday I did another bake with Liam, my great-nephew. This time it was Abbey Crunch biscuits/cookies. Liam’s Mum had tasted these when I made them last year, and she enjoyed them very much so I thought we would make some more for her as Liam’s second bake.
The recipe is already on the blog but I will repeat it here, for convenience. They are a wonderfully crunchy biscuit with a delicious flavour associated with golden syrup. So easy to make and really are just about the best biscuit you can imagine. I recommend that anyone who likes crunchy biscuits should make these and try them, you most certainly wont be disappointed.
Liam, as before, did a great job in this video, it was a pleasure to show him how to make them.
- 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.