Syrup Crunch Cookies

I saw these on one of my favourite blogs, the caked crusader and knew I had to make it and to make it soon. It contains most of my favourite ingredients and the perfect opportunity presented itself when we had a celebratory breakfast for a colleague who was getting married. I thought the cornflakes and oats would make it very 'breakfast-ty'! It's really more-rish and I had quite a few as they came out of the oven! Someone commented that it tastes like it should be part of 1 of your 5 a day but clearly it's not! I'm definitely making these again and again.
I'm off on a short summer break but will be back with more baking goodness soon :) 

250g unsalted butter
200g condensed milk
175g golden syruo
175g cornflakes
175g porridge oats
250g plain flour
100g custard powder
2 teaspoons bicarbonate of soda

• Preheat the oven to 180˚C


• Line 2 large baking sheets with baking paper.


• Place the butter, condensed milk and golden syrup in a large saucepan and heat gently.


• Stir occasionally until the ingredients have melted and evenly combined; they should be runny.


• In a separate bowl crush the cornflakes by hand – you don’t want them crumbed, just broken up a bit.


• Stir in the oats, flour, custard powder and bicarbonate of soda.


• Stir the dry ingredients into the wet mix in the saucepan.


• Scoop heaped tablespoons onto the baking sheets, leaving a gap around the biscuits for expansion while baking. 


• Bake for 12-15 minutes or until golden.


• Leave to cool, on their baking sheets, on a wire rack. They will be soft on leaving the oven but will firm up as they cool.