It’s a cliché, but it seems in a blink of an eye my son is now 18, an adult out in the world making his own way. My thoughts have turned to my fellow Mummy friends, who like me are experiencing the anxiety of their kids living away from home for the first time and the fact that they will be fending for themselves. One of my love languages is food, and like millions of Mums before me I have chosen to make a batch of homemade baking for my son, keeping my hands busy and offering a morale boost in a biscuit! I turned to a trusted recipe for Butter Crunch which is found in the oat section of my 80s ‘The WI Book of Biscuits’. I love this recipe as it is so easy to whack together and they are deliciously crunchy due to the Demerara sugar. I have slightly tweaked the recipe in method and I have also added vanilla essence and extra salt hinting at a flavour memory of a divine Normandy salted butterscotch ice cream I enjoyed in Paris – ooooo la la!
Butter Crunch Biscuits
Makes 12 large biscuits
- 175g salted butter
- 2 tbsp golden syrup
- 1 tsp vanilla essence
- 225g self-raising flour
- 175g Demerara sugar
- 100g rolled oats
- ¼ tsp salt
Preheat oven to 180°c/160°c fan/ gas mark 4. Line a large cookie tray – reusable baking sheets are fantastic for this job!
In a small saucepan melt the butter and syrup. Remove from the heat and stir in the vanilla essence. Allow it to cool – I pour mixture into a bowl to aid this process.
In a large bowl add the flour, sugar, oats and salt. Mix to combine the ingredients.
Add the butter mixture into the dry mixture and stir until combined. Don’t over mix.
Now for the fun part! Using a serving spoon as a measure– which is quite large – generously fill it and shape the mixture into a ball then flatten into a disc. Place the biscuit on a cookie tray allowing space around it as they will spread during baking.
Using a kebab stick or cocktail stick held horizontally; mark the top of the biscuits with a striped pattern.
Bake for 15-20 minutes until golden brown. Allow to cool slightly so that they firm up and then place on a cooling rack.
Since delivery I have been requested to make more………like 50 more!!!!!!………..as they were shared amongst my son’s comrades. I am all for spreading the baking LOVE x