Turn healthy oats into delicious moreish crispy oaty syrup snaps, they remined me of brandy snaps we used to make when we were children, but not rolling these around the handle of a wooden spoon!!!!.

These quick crisp biscuits are great with a cup of tea or in a picnic basket for a summer outside get together.

Makes 10

Preheat the oven to 180c, gas 4, 350f

75g wholemeal flour

1tsp baking powder

75g porridge oats

50g caster sugar

75g butter

1tbs golden syrup

2tbs milk

Method

Line 2 baking sheets with non-stick baking paper.

Mix the flour, baking powder, porridge oats, and sugar together in a bowl.

Melt the butter, syrup and milk together in a small saucepan over a low heat, then pour over the dry ingredients and mix well.

Drop the mixture onto the baking sheets 5 on each sheet, and shape into rounds, leaving space between each biscuit to allow for spreading.

Bake for 10 – 12 minutes or until golden brown.

Leave to cool on the baking sheets for 5 minutes then transfer to a wire cooling rack to cool completely.