Oatcakes
Ready In: 22 mins
Yields: 12 oatcakes
Ingredients
- 8 tablespoons butter
- 1⁄4 cup sugar
- 2 cups quick-cooking oatmeal
- 1⁄4 cup white corn syrup
Directions
- Melt the butter in a 10 inch skillet over medium heat.
- Stir in sugar with a wooden spoon.
- Let it bubble together for 20 seconds, taking care not to let it burn.
- Add oatmeal and stir over heat till it is golden brown.
- Remove from heat and stir in corn syrup.
- Pack mixture into 12 muffin tins, dividing equally.
- Refrigerate at least 3 hours, or freeze 20-30 minutes.
- Loosen by running knife around edges, gently slide out.
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