Oat Cookies

  • 10 Portions

    Self-raising flour 150g

    Soft Brown Sugar 75g

    Caster Sugar 75g

    Porridge Oats 120g

    Bicarbonate of Soda 1tsp

    Margarine 150g

    Golden Syrup 45g


  • 50 Portions

    Self-raising flour 750g

    Soft Brown Sugar 375g

    Caster Sugar 375g

    Porridge Oats 600g

    Bicarbonate of Soda 5 tsp

    Margarine 750g

    Golden Syrup 227g


  • 100 Portions

    Self-raising flour 1.5kg

    Soft Brown Sugar 750g

    Caster Sugar 750g

    Porridge Oats 1.2 kg

    Bicarbonate of Soda 10 tsp

    Margarine 1.5kg

    Golden Syrup 454g tin


  1. Add the flour, oats, bicarb, and sugar into a planetary mixer with the beater attachment and mix until well combined
  2. In a large heavy bottomed pan, melt the margarine then add the golden syrup until it is gently bubbling
  3. Whilst the mixture is still hot pour it into the planetary mixer with the oats, flour and sugar etc
  4. Line baking trays with baking parchment
  5. Roll the mixture into balls and space out well on the baking trays
  6. Cook in the oven at 180˚C for 10-12 minutes checking at 10mins
  7. The biscuits are cooked when they are golden brown but not too dark
  8. Cool for a minute on the trays and transfer to a cooling rack
Key Points

Wheat, Oats, Milk