Flahavan’s Oatmeal Biscuits

These nutritious biscuits keep very well in a tin.

Children love to munch them with a banana. Don’t compromise — make them with butter, because the flavour is immeasurably better.

Makes 24-32

1 lb (450g) Flahavan’s rolled oatmeal (porridge oats)

12 ozs (340g) butter

1 tbsp golden syrup

1 tsp pure vanilla essence

8 ozs (225g) castor sugar

Swiss roll tin, 10 inches (25.5cm) x 15 inches (38cm)

Melt the butter, add the golden syrup and pure vanilla essence, stir in the castor sugar and oatmeal and mix well. Spread into a large Swiss roll tin and bake in a preheated moderate oven, 180C/350F/regulo 4, until golden and slightly caramelised — about 30 minutes. Cut into 24-32 squares while still warm.

Note: Make half the recipe if a 9 inch (23cm) x 13 inch (33cm) Swiss roll thin is used.