31st January 2017

Golden Syrup Oaty Biscuits (Vegan)

I never intended to share this recipe. When planning posts, I tend to work a couple of weeks ahead of time but that often leaves me feeling uninspired, bored and makes the creating of content forced. What I may have wanted to bake two weeks ago, is definitely not what I want to bake now, and as I am a stickler to a schedule I tend to just bake/photograph/create because, two-week ago me, said so.

Instead, I fancied these biscuits. Oaty, crunchy and easy to whip up I thought ‘sod it’, that’s what I want to bake and eatI have made this recipe a couple of times in the past and it never fails, so it seems bizarre I’d never thought to share it before. It may not be overly exciting, but this recipe is a prime example that sometimes simple pleasures really are the best.

This recipe has been adapted from this ‘Oaty Dunkers’ recipe by The Little Loaf. I have used dairy free butter to ensure it’s vegan, but, as always, use whatever suits your dietary needs. These can be made with regular caster sugar, but the brown sugar provides more of a depth of flavour making them beautifully rich, sweet and almost caramel like. The real star ingredient here, however, is the golden syrup so don’t omit as this is what makes these biscuits taste as moreish as they do. I imagine swapping the golden syrup with black treacle would work amazingly, also.



  1. Preheat the oven to 180oc and grease and line two baking trays with parchment
  2. Cream the butter and sugar together until fluffy, then add the golden syrup and mix 
  3. Stir in the dry ingredients until combined, the mixture will be slightly sticky but you will be able to roll into balls
  4. Roll into 12 balls, flatten down slightly then add 6 to a baking tray, a few inches apart from each other as they do spread 
  5. Bake for 15 minutes or until they are an even golden brown 
  6. Leave to cool completely, they are lovely, however, still slightly warm from the oven!