2 cups rolled oats
.5 cup flour
1 small cup sugar
2 tblspn golden syrup
.25 cup butter
1 tspn bicarbonate soda
3 tblspn boiling water
Line a couple of baking slides with parchment paper, and heat oven to about 155˚C.
Put oats and flour in a basin, melt butter and sugar and mix well with the oats.
Dissolve syrup in water and stir in soda, it will effervesce. Add to other ingredients and mix well.
If the mix is a tad dry, just drop in a little more water, or an extra spoonful of golden syrup. I often don't measure the ingredients and usually add far too many oats, but just adjust as needed.
When ready the mixture will look crumbly, but you will be able to squeeze a small walnut size lump together in your hands and place it on your baking tray and it will hold its shape. You do not need to flatten these and this recipe does not produce thin spreading biscuits.
Cook in a slow oven, watching them closely as they overcook very easily.
Cool on a rack and place in a biscuit jar when cold.
This is a good recipe for children to make. Apart from help with the melted butter and oven work, for very young children, a large bowl, a wooden spoon and clean hands are all that is required.