Sift together the flour, baking powder and bicarbonate of soda. Stir this into the creamed mixture, mixing together thoroughly. Roll out on a lightly floured board, with a floured rolling pin, 1/4 inch thick. Cut out with a 2 inch round cutter. Place onto the baking sheet, leaving some space in between for spreading.. 6 tsp boiling water. Method. Cream butter and Chelsea White Sugar. Mix together the water, soda and Chelsea Golden Syrup. Mix into butter mixture. Add flour and baking powder. Add cornflakes last and mix well. Put a teaspoon of mixture onto a greased tray or use baking paper, and press down. Cook in a moderate oven at 180°C for 20 minutes.
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Preheat your oven to 180°C (gas mark 4, 350°F) and line a baking tray with parchment paper. Place butter and sugar into a large mixing bowl and whisk together until light and fluffy. Step Two: Add boiling water, syrup and vanilla extract into the mixing bowl and whisk until combined. Step Three:. Instructions. Preheat the oven to 180°c (160 fan/ Gas 4/ 350F) and line 2 baking sheets with baking paper. Cream together the butter and sugar until light and fluffy. Beat in the golden syrup, vanilla extract, and boiling water. Mix in the plain flour, baking powder, bicarbonate of soda, and rolled oats.
