Thursday, 18 August 2011

Syrup crunch biscuits



This recipe was on the very last page in the September issue of BBC’s Good Food magazine - t
alk 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.

22 comments:

Lady Chutney said...

I am just making a battenburg cake (watched Great British Bake Off and desperately needed to make a cake) but as soon as that is done I am off out to get custard powder to make these. They look really nice. Custard powder??? Like your site a lot and I agree with your comments about cake!!!

Soo said...

Ooooh - these look yummy.

Suelle said...

Hmmm! These look very good - I guess cornflour with a touch of vanilla would be the same as custard powder? Not having custard powder to hand, I'm not sure if there are any other significant ingredients.

The Caked Crusader said...

Hi Suelle

Yes, I think cornflour and vanilla would be a good substitute for the custard powder

Happy baking

Anne said...

Coincidentally I have the magazine sitting right next to me, and this is one of the (many) recipes I've tagged to make! In fact if I had any cornflakes I would be baking them right now, will have to add to shopping list!

They look so gorgeous and crispy, can imagine how good they would be my afternoon cup of tea!

nicsnotebook.com said...

Mmm sound amazing!! Bookmarking this page to try them haha

Perdita said...

These sound ideal- I like recipes where everything is made in the one pan (clumsy- mess being minimal is vital) and my favourite home-made biscuits are chunky, firm ones. I shall definitely be trying these.

Nom! The Indulgent Baking Blog said...

you had me at syrup!...and butter! I have a question...I need to make a nice bake/cake from the 1940s this weekend, any ideas?

Nom!

The Caked Crusader said...

Hi Nom

This recipe dates from 1937, so would've been popular still in the 40s. It's a heavenly cake and I hope you enjoy it!
http://thecakedcrusader.blogspot.com/2011/02/history-corner-st-george-cake.html

Happy baking

Lauraelizabeth said...

These look and sound delicious! x

Gloria said...

what nice biscuits, look yumm! gloria

LPATRI11 said...

These look amazing - anything with golden syrup, cornflakes and oats gets my vote any day !

Baking Addict said...

Wow I am totally loving these. Bookmarking immediately.

Lucy said...

My Granny makes biscuits just like these - they are very addictive. Love the addition of custard powder here :)

morri said...

Hi! I found your blog looking for a recipe (I think it was toffee pudding) and I had been a fan ever since. Your blog entries are a fun read and often bring a smile to my face :)

These biscuits look as if someone took all my favourite baking ingrediences and put them together. I wanted to ask about a possible substitute for custard powder, but then I checked out the comments, so I already know what to do. The biscuits would have to wait, thought - we're having a family party on Saturday and I intend to bring your strawberry tart.

The Caked Crusader said...

Hi Morri

Thanks for your lovely comment - I'm glad you enjoy my site.

Yes, these biscuits are a combination of everything that is yummy!

Hope the strawberry tart is a big success

Happy baking

Victoria said...

CC...I agree that is an incredible list of ingredients! yum yum ! :)

C said...

They look really tasty - I must have missed that recipe! Looks like the kind of biscuit I'd like though... Not sure about cornflakes, but if you say they're good, they must be!

Nicola said...

I was just looking at this recipe in Good Food - looks like the kind of biscuit I love with a cup of tea!

Cakelaw said...

These do sound delicious - I would happily tuck into many of the ingredients on their own.

Choclette said...

They sound tremendously good and with the addition of a few chocolate chips, I can see what I shall be baking at the weekend.

Baking Addict said...

These are seriously amazing! I've linked back to your blog from mine.