Priory Biscuits

{This isn't a new recipe - I moved it from 'First Storm of the Season'- however I make these cookies so much I decided they deserve a page of their own!}

This is mum's recipe for her delicious oat biscuits which are also called priory biscuits. I changed them slightly by using butter instead of margarine since I never use margarine. You can use whichever you prefer (or more conveniently, have in your fridge). The biscuits are finished with a small piece of glace cherry which I love – definitely retro but it adds the perfect finishing touch. Since my mum doesn't really like glace cherries she would only put a tiny little slice so in keeping with tradition I put 1/8 of a cherry on each biscuit (yes I know how ridiculous that sounds!!) - you do as you please. These are absolutely delicious eaten while still warm with a good cup of tea.

Makes approx. 16 - 20 biscuits (depending how big you make them!)

115g/ 4oz unsalted butter, softened
115g/ 4oz sugar

115g/ 4oz porridge oats

115g/ 4oz all-purpose flour (or self raising if in the UK)

½ tsp baking soda

2 tsp golden syrup
1 tbsp water
Glace cherries to decorate

Preheat the oven to 350F/ 180C/ GM 4 and line 2 baking trays with parchment paper.

Cream together the butter and sugar then add the oats, flour, baking soda, syrup and water and mix until evenly combined. Take a heaped tablespoonful of the mixture and roll into a ball before placing on to the lined baking tray. Press down slightly then top with a small piece of cherry. Continue until you have used all of the mixture, allowing a good 1 ½ inches in between each biscuit as they will spread, then bake in the oven for 15-20 minutes until golden brown. Remove from the oven and leave for a couple of minutes before transferring to a wire rack to cool.