180 g (2 cups) rolled oats
80 g (½ cup) wholemeal self-raising flour
55 g currants
½ tsp mixed spice
125 ml (½ cup) golden syrup
1 large egg, lightly whisked
- Preheat oven to 170°C (fan-forced). Spray 2 oven trays with cooking spray and line with baking paper.
- Combine oats, flour, currants and spice in a medium bowl. Add golden syrup and egg. Using clean, wet hands, mix until mixture comes together.
- Using wet hands, shape tablespoons of mixture into balls and put each about 4cm apart on prepared trays (9 on each tray). Use the back of a spoon or your hands to press out until each is 5-6cm.
- Bake biscuits, turning once, for 10-12 minutes or until light golden brown. Transfer to a wire rack to cool completely. Serve.