The original recipe for these biscuits is from bakingmad. I'm a big fan of this website and I've posted about them before. I love that they have little reviews from people who've tried their recipes and there's a whole load of things to try, including lots of easter recipes and cupcake recipes . I was tempted to make their carrot cake ready for Easter (how has it come round so quick?!) but in the end went for this Honey and Raisin Oat Cookie recipe. I adapted this after reading a few of the comments saying that there was too much sugar, so I cut the 250g down to 150g. I also didn't have any honey, hence the substitution for golden syrup, and I don't like nuts/cinnamon. These cookies still tasted so nice with these adjustments! I love that you can just tweak and add bits to this to make them suit you. My Mum asbolutely loved these, infact she ate most of them!
One thing I would say is don't be tempted to overbake these! After 20 minutes or so in the oven the edges were going golden brown (perfect) but when you touched them, they just sank and were so soft! This is what the cooling time is for. After 5 minutes letting them cool on the tray, they hardened up and they became a really lovely and crunchy biscuit. Also, they turned out a lot bigger than I imagined. I thought they'd be little cookies with the level tablespoon of ball mix but they spread a lot and they produce a good sized snack! Please do let me know if you tried them, I'd love to see! You can tweet me @moodycat or send me a good old fashioned email. Have a good week! xo