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
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.
Apologies to my American friends - I had completely forgotten the golden syrup issue! Googling, I see one of my favourite blog authors has a post on the subject which might offer useful advice. It seems that, depending on whose advice you take
- light corn syrup is an acceptable alternative
- corn syrup is not a suitable alternative at all
- Golden syrup is available at Cost Plus World Markets
- Golden Syrup is avaiable at Amazon.
Who'd have thought it?
Mary, first commenter below was with me when I last bought Lyles Golden Syrup and has tasted it straight from the spoon. I'm hoping that she can offer some US-based comment on the above.
A request from Sara for metric measures for the recipe above:
100g butter, 75g sugar, 25g golden syrup, 100g SR flour and 50g porridge oats.