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Wholewheat and oat cookies

(about 20 biscuits of 8 cm)

  • 150 g (250 ml) wholewheat flour
  • 240 g (750 ml) oats
  • 100 g (110 ml) butter
  • 65 g (80 ml) brown sugar
  • 60 ml golden syrup
  • 60 ml milk

Heat the oven to 180 °C. Put wholewheat flour in a mixing bowl. Finely chop the oats in your food processor and add to the flour. Rub butter into the flour mixture until it looks like breadcrumbs. Add sugar and mix well. Heat golden syrup and milk together until well mixed. Let cool slightly before adding to the flour mixture. Knead the mixture well. Roll dough out thinly on a surface sprinkled with flour. Use an 8 cm cookie cutter to cut biscuits. (You can use a smaller cutter if you like). Put biscuits on a baking sheet lined with baking paper. Bake for 10 minutes. Allow to cool slightly on the baking sheet.