OUR FAVORITE BISCUIT! And of course delicious with a cup of Balmoral Breakfast Teafrom our store (you can drink your own teas, can’t you?)
We Brits have a special affinity with all things chocolate (4th largest consumers in the world!!). So when create a perfect biscuit (cookie for my American readers) with oats and Golden Syrup you must give it a healthy dose of chocolate!
Now we can buy these back in England (they were Hubster’s favorite) – of you want to try some you can get them here on Amazon.
If you’d like to try a better version (according to Hubster!) then give these a whirl.
You will need some Golden Syrup, there is no alternative, fortunately Amazon to the rescue again!
In a large baking bowl, cream the sugar and the butter together with a hand whisk or stand mixer. You are looking for light and creamy
Add the milk, Golden Syrup and beat again.
Sieve the flour with the baking soda into the bowl with the creamed mixture fold carefully using a metal spoon. BE GENTLE
Finally, add the porridge oats and fold into the mixture.
Pop the bowl into the fridge for 10 minutes.
Meanwhile - lightly grease a baking sheet or line with grease proof paper. (I like grease proof paper for everything! and buy the pre-cut sheets.. )
Divide the biscuit mixture into 2 tablespoon 'spoon' fulls. Use a cookie dough scooper. Quickly roll the measured dough into a ball and pop onto the baking sheet. Space the balls about (2") apart as they will spread in the cooking.
Once the tray is full, pop into the middle of the heated oven and cook until golden brown, around 25 minutes. Do not try to increase the temperature to make things cook quicker, all that will happen is the biscuits will burn, slowly is good.
Remove the tray from the oven and leave to stand for about 10 minutes so the biscuits to begin to set. Transfer to a serving rack.
Melt the wafers as per instructions. Liberally coat each biscuit and then set aside to set..we put in the fridge because we want to eat them! Bet they don't last long in your house, they don't here!
These are the chocolate wafers I use... but you could use any dark chocolate
It’s taken me a long time to perfect my scone recipe since arriving in America. My recipes from England just didn’t work out here… whether it was the Florida humidity or the ingredients, who knows, but these turn out very much like scones from home… yummy!
Scones should be moist on the inside and firm on the outside, just a little brown and I like to add Turbinado sugar on the outside, but you can leave or substitute for regular sugar if you prefer!