Sunday, 1 August 2010


From Marguerite Patten's Post-war Kitchen.

1 level tablespoon syrup
1 1/2 oz cooking fat or margarine
1 oz sugar
4 oz barley flakes or oatmeal

Melt the fat and syrup in a pan. Add the dry ingredients and mix well. Press into a thin layer (about 1/4 in) in an oblong tin and bake in a moderate oven for 30 mins. Mark into squares while hot and break into biscuits when cold.

Wonder if it would work with rye or millet?

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