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Oat Cookies

10 Portions

Self-raising flour 150g

Soft Brown Sugar 75g

Caster Sugar 75g

Porridge Oats 120g

Bicarbonate of Soda 1tsp

Margarine 150g

Golden Syrup 45g


50 Portions

Self-raising flour 750g

Soft Brown Sugar 375g

Caster Sugar 375g

Porridge Oats 600g

Bicarbonate of Soda 5 tsp

Margarine 750g

Golden Syrup 227g


100 Portions

Self-raising flour 1.5kg

Soft Brown Sugar 750g

Caster Sugar 750g

Porridge Oats 1.2 kg

Bicarbonate of Soda 10 tsp

Margarine 1.5kg

Golden Syrup 454g tin


  1. Add the flour, oats, bicarb, and sugar into a planetary mixer with the beater attachment and mix until well combined
  2. In a large heavy bottomed pan, melt the margarine then add the golden syrup until it is gently bubbling
  3. Whilst the mixture is still hot pour it into the planetary mixer with the oats, flour and sugar etc
  4. Line baking trays with baking parchment
  5. Roll the mixture into balls and space out well on the baking trays
  6. Cook in the oven at 180˚C for 10-12 minutes checking at 10mins
  7. The biscuits are cooked when they are golden brown but not too dark
  8. Cool for a minute on the trays and transfer to a cooling rack
Key Points

Wheat, Oats, Milk