I’ve recently adopted a strange breakfast eating habit. I would get up, grumpily make myself a cup of tea, grunt at G., (on a good morning, I can manage a lopsided smile) and dunk a Digestives or Hobnob into my cuppa. I find myself adopting different eating routines in different countries. I don’t normally have biscuits for breakfast, so I find this slightly puzzling.
I’d noticed I was ploughing through the packet of HobNobs one day and thought, ‘I should really learn how to make this’. In one of my attempts to eat healthier, I bought a kilo pack of oats and had only cooked it twice. Once with bananas, and the other in meatballs (I didn’t have breadcrumbs). Now another reason to use them!
Unfortunately for us, Swedes have not yet heard of golden syrup. They have numerous syrups in store but G.’s colleagues didn’t think it was the same as golden syrup.
The discussion cropped up when I was lunching with G. and his colleagues. Every Thursday in Sweden, it’s popular to have pea soup and pancakes for lunch. You’ll find this dish served in most Swedish restaurants every Thursday. A fact I find to be a little strange. I have never encountered a dish being served every week before. But, come to think of it, I guess it’s the same as a Sunday roast. (Which is also, an odd concept to me. We just don’t do this sort of food routines in Asia.)
Anyway, I replaced Golden Syrup with honey which worked fine but you know, it just isn’t the same. So, if anyone can send me a can of golden syrup, I would be SO grateful for it.
- 1 ½ cups (85g) rolled oats
- 1 cup (120g) plain flour
- 1 tsp bicarbonate soda
- ¼ cup brown sugar
- 2 tbsp honey
- 100g butter
- 2 tbsp boiling water
- Preheat oven to 180 °C.
- Combine dry ingredients in a medium-sized bowl.
- Melt butter and stir in honey (or golden syrup).
- In a small bowl mix together the bicarbonate of soda and the boiling water and add to the butter mixture.
- Make a well in the centre of your dry ingredients and add all of the wet ingredients and stir to combine.
- Form into small balls about the size of ping pong ball and place onto non-stick (or lined) baking trays, leaving 2.5 cm in between each one so that there is room for them to spread.
- Press them down lightly- they will spread a bit on their own during cooking.
- Bake in the oven in batches for about 10 - 12 minutes, or until golden all over.
- Allow to cool on a wire rack.