The best biscuits ever

It's my turn to be tea-girl at my WI meeting tonight and rather than bringing a packet of biscuits I decided to go back to old traditions and bake some.  Looking through my recipes I came across this all time favourite, known in this household as Rupert Bear biscuits.  That's because, when Edward was very small, his friend James was met most days by his mother, a very talented artist, with a bag of these biscuits to share.  When she wrote the recipe out for us, she did so on a beautifully hand drawn Rupert shape.  Alison, we still treasure that little Rupert Bear nearly as much as your biscuit recipe!

They're crunchy and oaty and so easy to make.  Nadine, perhaps you'd like to try this recipe and see what you think?

Rupert Bear Biscuits - Alison's recipe

4oz butter

3oz sugar

1oz golden syrup

4oz self raising flour

2oz porridge oats

Set over to 325F/160C/Gas 3.   Melt the butter, sugar and syrup gently over a low heat.  Mix dry ingredients into a bowl.  Make a well in the centre and pour in liquid.  Mix well.

Drop heaped teaspoonsful onto a lightly greased baking tray leaving a 2" gap between each spoonful to allow biscuits to spread. 

Bake 15 to 20 mins until golden.

Love this

That's it...