These biscuits are the ideal balance of soft and chewy, sweet and salty. One simply won’t be enough! Fill up your biscuit tin and invite family and friends around for a cuppa.
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Yields:
14
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Cal/Serv:
271
Ingredients
175g
butter, chopped
175g
light brown soft sugar
50g
golden syrup
150g
plain flour
200g
rolled oats
1/2tsp.
baking powder
75g
chewy toffees, cut into rough 8mm piece, we used M&S Double Devon Toffees
1tsp.
flaked sea salt
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4. Line 2 large baking sheets with baking
parchment. In a large pan, gently heat the
butter, sugar and golden syrup until melted.
Remove from heat and stir in the flour, oats
and baking powder, followed by the toffees.
Step 2Dollop 14 mounds on to the lined sheets,
spacing well apart. Using your hands, gently
roll each portion into a ball, then flatten down
slightly with the palm of your hand. Sprinkle
over the flaked salt.
Step 3Bake for 15min, or until golden and the
edges feel firm. Leave to cool on the sheets
for 15min before transferring to a wire rack
to cool completely. Serve.
Once cool, store in an airtight container at room temperature for up to 5 days.
For a neater finish, reshape your cookies with a round cutter while still warm.
Try adding white chocolate chips for an even sweeter hit.
Per cookie:
Calories: 271
Protein: 3g
Total fat: 12g
Saturates: 7g
Carbs: 36g
Total sugars: 17g
Fibre: 1g
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Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
