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