- 1½ cups rolled oats - pulsed in blender a couple of times
- 1 cup plain white flour
- 1 cup soft dark brown sugar
- 1 cup walnuts - pulsed to large crumb stage in blender
- 4 tbsp golden syrup
- 1 cup unsalted butter (or 2/3 cup butter 1/3 cup walnut oil)
- 1 egg - beaten
Pre-heat the oven to 150 °C (fan forced) or 155 °C (not fan forced)
Melt the butter in microwave, do not allow to brown. In a bowl, combine the melted butter with the flour and the brown sugar using a wooden spoon (or your hands). Mix well and then add the crumbed walnuts and the golden syrup. Mix well again and add the beaten egg and mix until all ingredients are combined well.
Line a baking tray with baking paper and put a slightly heaped tbsp of the mixture on the baking tray for each biscuit. If using the walnutoil/butter mixture smaller portions are neaded as the mixture is more runny. Place in oven for 20 minutes, remove from oven and turn over each biscuit with a spatula. If biscuits loose their shape, wet your fingers with water and reshape. Replace in oven and bake for a further 15 to 20 minutes. The biscuits will still be soft when ready. They will crisp during cooling.
Remove from oven and place individual biscuits on a cooling rack. Can be eaten while still warm and keep well for days if you can resist eating them.
These biscuits brown easily so watch them carefully while baking in case they are ready before the times given above.
Cold biscuits can be covered with melted chocolate to make them extra special.