Scrunch Biscuits

250g (8oz)- rolled oats

50g (2oz)- brown or white sugar

75g (3oz)- butter

2 level tablespoons – golden syrup

a few drops – almond essence

Beat the butter to a soft cream then work in the rest of the ingredients. Press out onto a greased, shallow baking tin to about half an inch in thickness. Bake in a moderate oven for about half an hour or until golden brown. Cut into portions whilst hot, but leave the scrunch to get cold in the tin before turning it out or it will break.