CRUNCHY OAT BISCUITS UK RECIPES

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Line 3–4 baking trays with baking paper or silicone baking mats, or line 2 trays and cook in batches.
• Measure the butter, golden syrup and sugar into a large saucepan. Heat gently until the sugar is dissolved and everything is well combined.
• Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip onto a baking tray, flatten out and leave to cool for 10 minutes.
• Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls. Place on the prepared baking trays, well-spaced apart and push down slightly to flatten. Bake for about 15 minutes, or until lightly golden-brown.
• Leave to cool on the baking trays, then store in an airtight container when completely cold.

Steps:

• Lemon Cake Pre-heat the oven. Rub some butter around the inside of a 1kg/2lb loaf tin or insert a baking liner. Sieve the flour and baking powder into a bowl, stir to combine and set aside. Chop the butter into small cubes. Put the butter cubes into a mixing bowl, add the sugar and beat together until light and fluffy. Finely grate the lemon rind, add it to the bowl and beat it in. Beat the eggs one at a time, into the mixing bowl ensuring each is well incorporated before adding the next. Sieve the prepared flour to the mixing bowl followed by the milk and stir to combine. Tip the mixture into the prepared loaf tin and smooth the top. Bake for 40-45 minutes until cooked. Leave the cake in its tin. Lemon Syrup Squeeze the lemon juice into a jug, add more lemon or water, if necessary, to make 75ml liquid. Pour this into a saucepan, add the sugar and bring to the boil shaking the pan occasionally. Simmer gently for 2 minutes to make a syrup. Prick all over the surface of the warm cake with a BBQ stick or skewer, pressing right through to the base of the cake. Pour the syrup slowly all over the surface of the cake and leave to cool in the tin. Lemon Drizzle Icing Place a chopping board over the cold cake tin and invert it onto the board. Using a zester, peel some strands of zest from the lemon and set these aside. Squeeze the lemon juice. Measure the sugar into a bowl, add the lemon juice and stir to make the drizzle. Pour the drizzle over the top of the cake and spread it around the sides of the cake with a knife. Scatter the prepared strands of lemon zest over the cake. Leave to set before serving.