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Syrup crunchies

Keep the kids happy when they come home from school with these crunchy biscuits

  • Prep: 15 mins
    Cook: 20 mins
  • Makes 20
  • Easy
  • Makes 20
  • Easy
  • Calories 263
  • Carbohydrates 36
  • Saturated Fat 7
  • Sugar 9
  • Protein 4
  • Fat 12
  • Fibre 1
  • Salt 0.76

Nutrition per serving

  • Calories 263
  • Carbohydrates 36
  • Saturated Fat 7
  • Sugar 9
  • Protein 4
  • Fat 12
  • Fibre 1
  • Salt 0.76

Ingredients

  • 250g pack butter
  • ½ x 397g can condensed milk
  • 175g golden syrup
  • 175g cornflakes, plus a few extra
  • 175g porridge oats
  • 250g plain flour
  • 100g custard powder
  • 2 tsp bicarbonate of soda

Method

  1. Heat oven to 180C/160C fan/gas 4 and line a few baking trays with baking parchment. Melt the butter, condensed milk and syrup in a large saucepan.

  2. Very roughly crush the cornflakes in a bowl with your hands, then stir in the oats, flour, custard powder and bicarb, and mix really well.

  3. Once everything in the pan has melted, take it off the heat and stir in the dry ingredients. Roughly scoop heaped tablespoonfuls of the mixture onto the baking sheets. Crumble over a few more cornflakes, then squash to flatten a bit with your hands. Bake for 12-15 mins until golden. Cool on a wire rack.