Be warned: these sweet little treats will be gone in just a few minutes when shared with your nearest and dearest, so have sharp elbows ready when they’re unveiled at any such family gathering. Every single member of the family had chomped their way through at least one of these when I baked them for Father’s Day over the weekend. In fact, before you could even say “Happy Father’s Day, papa”, these oat, syrup cookies were gone, and there were many appreciative noises to follow. And they really are that lovely. Containing just about everything you have in the kitchen cupboard, they are super straight forward to make and are truly a delight to savour, so enjoy them with your next cup of tea or coffee. The recipe is from The Hummingbird Bakery, Home Sweet Home, and I got 19 delicious cookies out of it.
250 g (9oz) unsalted butter
220ml (8 fl oz) sweetened condensed milk
180g (6 and a half oz) golden syrup
1 tsp vanilla extract
180g (6 and a half oz) cornflakes
250g (9 oz) plain flour
90g (3oz) custard powder
2 tsp bicarbonate of soda
180g (6 and a half oz) porridge oats
30g (1 oz) sugar, any kind, for sprinkling
Preheat the oven to 160 degrees C, 320 degrees F. Line two or three baking sheets with parchment paper.
In a saucepan, heat the butter, condensed milk, golden syrup and vanilla extract until the butter has melted.
In a large bowl, roughly crush the cornflakes into smaller pieces. Sift in the flour, custard powder and bicarbonate of soda, mixing thoroughly, before adding the porridge oats and mixing again, to combine well.
Pour the liquid ingredients into the dry ingredients, mixing thoroughly with a spoon.
Spoon the mixture onto the baking trays, leaving a little space in between for the cookies to spread in the oven.
Flatten the tops of the cookies with your fingers or a spoon and sprinkle each cookie with the sugar.
Bake for 15-20 minutes until golden brown. Leave to cool on the trays.