The Test Kitchen

To create perfectly round biscuits, while the biscuits are hot, use a cookie cutter 1cm larger than the size of the biscuits and swirl to neaten and even the edges.

Spray your measuring spoon with a little cooking oil spray before scooping up the golden syrup; this will help prevent the syrup sticking to the spoon. Make sure you use rolled oats rather than quick-cooking oats as they will produce a different result.

Biscuits should develop a crust, but still feel slightly soft to the touch when you remove them from the oven. They will firm up as they cool. If you bake two or more trays at once, swap the trays around mid-way through baking and rotate them as well, to help with even browning.

STORAGE

Store biscuits in an airtight container. They must be completely cold before storing or they will soften in the container. If biscuits soften after a few days, place on an oven tray and refresh in a 160°C oven for 10 minutes.