My great-granny’s cook/housekeeper in Scotland was a very good baker. Elsie taught my mum how to bake when she started working on the farm so without her, my childhood would have been a lot less sweet! These biscuits are a firm favourite in our family. They’re quick and easy but very tasty. As the biscuits get sandwiched together at the end with the chocolate butter cream in the centre, try to make even numbers. It also helps to know if someone has eaten any of your cooling biscuits without permission…
- 125g unsalted butter, softened
- 50g caster sugar
- 1 level tablespoon golden syrup
- 50g rolled oats
- 150g self-raising flour
- 1 level teaspoon baking powder
- 1/2 level teaspoon bicarbonate of soda
- 80g unsalted butter, softened
- 125g icing sugar
- 1 tablespoon cocoa
- Preheat the oven to 180°C (160°C fan-forced). Prepare two large baking trays with baking paper.
- Cream the butter and sugar together until pale and creamy. Beat in the golden syrup and then work in the oats.
- Combine the flour, baking powder and baking soda together in a bowl and sift over the creamed mixture. Stir the dry ingredients in to the creamed mixture.
- With lightly floured hands, roll one teaspoon of mixture at a time into balls and place them on the baking trays, allowing enough room for the biscuits to spread during baking. Flatten the balls with a fork that has been dipped in hot water.
- Bake in the preheated oven for 15 minutes or until they are a rich golden colour. Cool on a wire rack.
- Meanwhile, make the filling by placing the butter in a bowl and sifting over the icing sugar and cocoa. Use electric beaters to cream together. Set aside until the biscuits are cool. Sandwich two biscuits together with the butter cream in the middle.
- This recipe should make approximately 15 biscuits.