Sunday, 14 August 2016

Abbey Crunch - With Liam

Continuing my Canadian holiday I did another bake with Liam, my great-nephew.  This time it was Abbey Crunch biscuits/cookies.  Liam's Mum had tasted these when I made them last year, and she enjoyed them very much so I thought we would make some more for her as Liam's second bake.

The recipe is already on the blog but I will repeat it here, for convenience.  They are a wonderfully crunchy biscuit with a delicious flavour associated with golden syrup.  So easy to make and really are just about the best biscuit you can imagine.  I recommend that anyone who likes crunchy biscuits should make these and try them, you most certainly wont be disappointed.

Liam, as before, did a great job in this video, it was a pleasure to show him how to make them.


Abbey Crunch - With Liam

Abbey Crunch - With Liam - Video
Ingredients:
  • 140g Butter
  • 140g Caster Sugar
  • 140g Self raising flour
  • 112g Rolled oats
  • 15 ml Milk
  • 10 ml Golden Syrup
  • 1tsp Baking Soda
Method:
  1. Cream the butter and sugar in a bowl.
  2. Mix in the milkand syrup.
  3. Mix the flour, baking soda and oats together and then stir into the butter mixture
  4. Roll into about 24 small balls and put on greased baking tray
  5. Cook for 25 mins on 150C/300F/Gas Mark 2 until golden brown in colour.
  6. They may dome slightly during baking, so half way through you can just tap them down a little with a spatula to flatten the top (or you can do the same once you have taken them out of the oven).
  7. Allow to cool on the baking tray for a few minutes and then transfer to a cooling rack until fully cooled and hardened.

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