3 oz (75 g) plain flour
1/4 tsp Bicarbonate of soda (Baking soda)
2 oz (50 g) glace cherries, chopped
1/3 cup (65 g) caster sugar (superfine granulated)
3 oz (75 g) rolled oats
1 stick (8 tbsp) 4 oz (112 g) butter
1 tbsp golden syrup (substitute light corn syrup)
1 tbsp milk
1/4 tsp Bicarbonate of soda (Baking soda)
2 oz (50 g) glace cherries, chopped
1/3 cup (65 g) caster sugar (superfine granulated)
3 oz (75 g) rolled oats
1 stick (8 tbsp) 4 oz (112 g) butter
1 tbsp golden syrup (substitute light corn syrup)
1 tbsp milk
method
1. Preheat the oven to 300°F (150°C) Gas Mk 2.
2. Sift the flour and bicarbonate of soda into a bowl.
3. Add the cherries, sugar and rolled oats and mix thoroughly.
4. Put the butter and syrup in a small saucepan and heat until the butter has melted.
5. Pour in the milk stirring well, then remove from the heat and mix into the flour mixture.
6. Mix well until thoroughly blended.
7. Chill in the refrigerator for about 5 minutes.
8. Make small balls of the dough and arrange on lightly greased baking sheets leaving room for the biscuits to spread.
9. Press down the top and bake in the oven for 20-25 minutes until golden brown.
10. Leave to cool on baking sheets for a few minutes, then transfer to wire racks
2. Sift the flour and bicarbonate of soda into a bowl.
3. Add the cherries, sugar and rolled oats and mix thoroughly.
4. Put the butter and syrup in a small saucepan and heat until the butter has melted.
5. Pour in the milk stirring well, then remove from the heat and mix into the flour mixture.
6. Mix well until thoroughly blended.
7. Chill in the refrigerator for about 5 minutes.
8. Make small balls of the dough and arrange on lightly greased baking sheets leaving room for the biscuits to spread.
9. Press down the top and bake in the oven for 20-25 minutes until golden brown.
10. Leave to cool on baking sheets for a few minutes, then transfer to wire racks
serving amount
makes 12
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