Makes 25 - 30
150 g unsalted butter
1 tbsp maple syrup
150 g plain flour
2 tsp baking powder
150 g granulated sugar
1 tsp bicarbonate of soda
120 g rolled oats
- Pre-heat the oven to 180°C (not fan) and line a large baking sheet with baking paper.
- Gently melt the butter and maple syrup on low heat.
- Sift together the flour, baking powder, sugar and bicarbonate of soda into a large bowl. Stir in the rolled oats.
- Pour over the butter mixture and mix together into a dough, it will just about hold together.
- Divide up into pieces of about 20 - 30 g each and shape into balls as best you can. it'll be quite crumbly, so aim for a round shape, leave about 7 cm between as they will spread during baking.
- Bake for 10 - 12 minutes until golden brown.
- Remove from the oven, leave to cool a couple of minutes on the baking sheet, before carefully transferring to a cooling rack. They will be quite soft while warm.
- Store in an air-tight jar.
These turned out to be fairly similar to the Swedish havreflarn or oat snaps, though these were a bit thicker. Lundulph picked up on this and stated these were not hob nobs at all, however, I've seen him wandering around the house with the biscuit tin under his arm, so clearly they were still good. But this means, I need to find a different recipe.