I've been on a biscuit kick over the last couple of months and realised that it has been absolutely years since I last made oat shorties. Do they look like the most exciting biscuits? No, but damn they are tasty. They're like a Hobnob-flapjack hybrid.
They smell amazing fresh from the oven too. Butter, golden syrup and oats. . . Mmmmmm.
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I was going to add that these are made using store cupboard essentials, but then again perhaps lard isn't commonplace? I must admit I don't tend to have it lying around but it was definitely worth buying a block to make these biscuits. Now what to do with the rest of it, shortcrust pastry or more oat biscuits? Decisions decisions.
Oat Shortie Biscuits
A family recipe
50g (2oz) margarine
100g (4oz) sugar (I used caster)
1 tsp golden syrup
1 tsp bicarbonate of soda
1 tsp boiling water
100g (4oz) self-raising flour
100g (4oz) porridge oats
Preheat the oven to 180C/350F/Gas 4 and line a few baking sheets/trays with greaseproof paper.
In a small saucepan melt together the lard, margarine, sugar, syrup, bicarbonate of soda and boiling water. Do not bring to the boil. Add the oats and flour and mix well.
Take heaped teaspoonfuls of the mixture, (or bigger if you want larger biscuits) shape into rough knobs and place on the trays, leaving space for each one to spread. I think I made about 24 biscuits in total. Bake for 15 - 20 minutes or until golden.
Leave to firm up slightly on the trays before transferring to a wire rack to finish cooling.