Oatmeal Cookies
½ cup sugar
2 cups of rolled oats
Pinch of salt
½ cup of self-raising flour
¼ pound (113 grams) melted butter
2 tablespoons of golden syrup
Method
Pour melted butter and golden syrup on the dry ingredients.
RL: I guess you do the above in a bowl, and then the below in a tin.
Press down with a fork a little less than ½ inch (1.25 mm) thick. (RL: Not sure of the tin or tray size – one that allows the mixture to be pressed down to 1.25 cm would seem sensible 😃)
Bake in a slow oven (160°C or 140°C for fan forced) until golden brown.
Cut while hot.
RL: I’m not sure what these are supposed to look like. I guess since you bake this in one piece, it’s probably rectangular, in which case if you cut them out round as shown below, you’d throw out a lot of baked cookie dough, so maybe you cut them out square.
Oatmeal Cookies
Written by Anne O’Brien, with additional comments by Rob Landsberry, last updated 16 April 2024