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Line two baking sheets with baking paper. If you are free from distractions/have a slow oven, turn it on now to 170C, otherwise don’t stress it just yet.
Mix together oats, flour and sugar in a large bowl.
Put the butter in a pan over medium heat. Turn the kettle on. Once butter has melted, add golden syrup and stir until dissolved. Bring it gently to the boil – now is a good time to turn on the oven – then remove pan from the heat.
Mix 2 tablespoons boiling water and bicarb and stir until dissolved. Add this to the butter and syrup and stir until it froths.
Pour the frothy hotness into the dry ingredients and mix well.
Plop dessertspoons of mixture on the trays. This works out perfectly for generous dessertspoons, in a 3-2-3-2-3 layout on each tray.
Make each blob of mixture into the nicest ball you can, then squash each a bit or a lot, depends on your helper/s’ enthusiasm and delicacy.
Clear all children from the area and put both trays of biscuits into the oven. The recipe says for 15 minutes and then something something but 15 minutes produced very much done biscuits so I left it at that.
Leave them on the trays for 5 minutes before transferring to a cooling tray. Once completely cooled they can be eaten or, I suppose, stored in an airtight container for months.