Recipes
Oat Cookies
Ingredients
10 Portions
• Self-raising Flour: 150g
• Soft Brown Sugar: 75g
• Caster Sugar: 75g
• Porridge Oats: 120g
• Bicarbonate of Soda: 1 tsp
• 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: 1.2kg
• Bicarbonate of Soda: 10 tsp
• Margarine: 1.5kg
• Golden Syrup: 454g tin
Method
1. Add flour, oats, bicarb, and sugars to a planetary mixer with the beater attachment and mix well
2. In a heavy-bottomed pan, melt margarine and add golden syrup; heat until gently bubbling
3. While hot, pour the syrup mixture into the mixer with the dry ingredients
4. Line baking trays with parchment
5. Roll dough into balls and space well on trays
6. Bake at 180˚C for 10–12 minutes, check at 10 minutes
7. Cookies are done when golden brown but not too dark
8. Cool on trays for 1 minute, then transfer to wire rack
Key Points
Allergens
Gluten, Soya, Sulphites, Milk
