This recipe has been edited to use measures and ingredients that are familiar to UK and Irish home cooks.
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Having read previous reviews, and the recipe, it appeared to me that there was too much golden syrup. I substituted 2/3 sugar to 1/3 golden syrup, with an extra dollop of syrup at the end to make the dough soft enough to place in spoonfuls on the baking trays. The result was 2 and a half dozen cakey biscuits...delicious. - 02 Jul 2013
Easy,but found quantities needed adjusting.Halved ingredients in order to make 3 dozen,but only got one dozen! Mixture very runny, all cookies spread a lot and resembled florentines! Tried again with half mixture,but increased oats by almost double,and flour by50% which gave wet but firm mix that eliminated much of the spreading.Also added pinch of ginger. Half the mix still only yielded one and half dozen, so not sure how you could achieve 7 dozen with the original amount. Regardless of amounts, cookies tasted great each time. - 11 May 2012
Im sure this recipe has the wrong amounts of ingredients. Mix was sloppy as other reviewer said and when cooked very cakey in consistency. I divided mix into three and cooked different lengths of time. Tasted nice but disastrous as a biscuit. In the end I put the third batch int cake cases and they were like heavy muffins. I could fiddle with the recipe but I think Ill look for one that works. - 22 Jan 2013