Preparation time: 30 minutes; Baking time: 12-15 minutes; Makes: 35

Ingredients

• 270g (3 scant cups) rolled oats (old fashioned large flake oats)
• 160g (1¼ cup) wholewheat all purpose flour
• 75g (⅓ cup firmly packed) brown sugar
• ½ teaspoon salt
• 60g unsalted butter, diced into cubes
• 60ml (4 tablespoons golden syrup)
• 80ml (⅓ cup) milk

Instructions

1. Preheat the oven to 375ºF (190ºC) convection setting; 400ºF (200ºC), regular setting, ten minutes before using. Line two large baking sheets with parchment.
2. Process the oats until finely ground.
3. Sift or whisk the flour. Stir in oats, sugar and salt. Rub or cut in the butter into the flour until the mixture resembles breadcrumbs. Make a well in the centre.
4. Combine golden syrup and milk in a small saucepan and stir over medium heat until warm.  Pour the warm milk mixture into the well and mix into a dough using a metal spoon. Knead the dough on a lightly floured surface until smooth.
5. Roll the dough on the countertop between two parchment paper into 3mm thickness. Cut into 6cm (2-inch) rounds. Place 4cm (1½ inch apart) on the prepared cookie sheets and prick with a fork then bake 12-15 minutes or until light golden. Let cool slightly before transferring onto the cooling rack.
6. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

• Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the biscuits at 375°F (190°C) convection setting, for 13 minutes. 
• The oatmeal dough weighed 732g (1.6 Ib) and I made 35 x 6cm biscuits.

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