Place the butter, golden syrup and 2 tablespoons cold water into a microwave-safe bowl and heat for 3 minutes, 50% power or until the butter has melted.

I recently pondered biscuits no longer sold in stores, like McVitie’s Gypsy Creams. So I decided to make a version based on various recipes. I also call these Golden Crunch Creams, similar to a Marks & Spencer biscuit. McVities versions were in vanilla and chocolate varieties, with similar options elsewhere. They have a light, crunchy texture with sweet buttercream-style filling. Silicone baking mats are a great alternative to baking paper – the biscuits slide off easily and the mats can be washed and used again. Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.Dunk it in your tea or not, everyone likes a biscuit with a crunch, when it melts into sweet and buttery tenderness in your mouth, plain, simple and sublime. Arnott's biscuits are such iconic biscuits in Australia... with two of the most well known being their Chocolate Ripple biscuits (hello Chocolate Ripple Log!), and their Marie biscuits, which are used in the base of so many of my easy no-bake slices. Biscuits are not crunchy by definition, at least not in the wide meaning, and apart from cantuccini they are not normally baked twice.

The biscuit recipe is simple, using flour, oats, sugar, butter, baking powder, baking soda, salt, golden syrup, vanilla extract, and boiling water. The filling is butter, icing sugar, and vanilla extract. Two biscuits are filled together. The outcome is a perfectly crunchy sandwich biscuit with wonderful filling. The biscuits also taste delightful alone. So if you prefer you can just make the biscuits and enjoy them without a filling. However you decide they will be great. My Biscuits The list of ingredients is not extensive. The primary ones include flour, oats, butter, and sugar. A touch of golden syrup imparts a delightful caramel flavour, but alternatives like honey or corn syrup work equally well. Another flavouring element is a small amount of vanilla extract. To achieve the light and airy texture, raising agents – baking powder and baking soda are also essential. Method

Introduction

It’s baking season adn you need to try these golden oat crunchies. They’re the gold standard of make-it-at-home biscuits you need right now. Bake the biscuits in the oven for 15 to 18 minutes, until they have spread and have turned a golden brown colour. Her oat crunchy biscuits are so easy to make and even easier to eat that you can make up a batch any time. Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip on to a baking sheet, flatten out and leave to cool for 10 minutes. Freezing - Kingston biscuits can be frozen in an airtight container (with layers of baking/parchment paper between each layer) for up to 3 months.

Coat your spoon in a little oil before measuring the syrup – it will slip off easily and give a more accurate measurement.

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Plus, as I was happy to discover, some seriously talented bakers share my view that you must sample raw cake batter: if it’s tasty raw, it will bake well. Preheat the oven to 180˚C/160˚C Fan/Gas 4, then line 3–4 baking sheets with baking paper (see note) or line two sheets and cook in batches.