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