Syrup crunch biscuits

This recipe was on the very last page in the September issue of BBC’s Good Food magazine - talk about ending on a high!

When I see a recipe I like the look of in a magazine I always scan the ingredients to double check that it’s as good as it seems from the photo. The ingredient list for these biscuits is a roll call of deliciousness: butter, condensed milk, syrup, cornflakes, oats AND custard powder? Why BBC, with these ingredients you are really spoiling me! Here are the luscious wet ingredients in a saucepan:

The biscuit mix is made entirely in the saucepan so make sure you pick one large enough!

These are meaty biscuits; obviously I don’t mean they contain meat, but they are substantial. No wispy wafery air-like nothingness here – you know you’ve eaten one! They have the dense texture of a flapjack but with more crunch.

I love the mix of crunch and stickiness. These could just be the perfect biscuit. They keep for several days in an airtight tin too.

Ingredients

250g unsalted butter
200g condensed milk
175g golden syrup
175g cornflakes, plus a few extra – I used Kellogg’s original
175g porridge oats
250g plain flour
100g custard powder
2 teaspoons bicarbonate of soda

Method

Preheat the oven to 180˚C/fan oven 160˚C/350˚F/Gas mark 4

Line 2 large baking sheets with baking paper.

Place the butter, condensed milk and golden syrup in a large saucepan and heat gently.

Stir occasionally until the ingredients have melted and evenly combined; they should be runny.

In a separate bowl crush the cornflakes by hand – you don’t want them crumbed, just broken up a bit.

Stir in the oats, flour, custard powder and bicarbonate of soda.

Stir the dry ingredients into the wet mix in the saucepan.

Scoop heaped tablespoons onto the baking sheets, leaving a gap around the biscuits for expansion while baking. I found this easiest by taking the spoonful of mixture into my other hand and gently squeezing it into a ball.

Crumble a few more cornflakes over the biscuits and flatten them a little using your hands.

Bake for 12-15 minutes or until golden.

Leave to cool, on their baking sheets, on a wire rack. They will be soft on leaving the oven but will firm up as they cool.

Bask in the glory of the wonderful thing you have created.

Eat.