Oatcakes

• 8 tablespoons butter
• 14 cup sugar
• 2 cups quick-cooking oatmeal
• 14 cup white corn syrup

1. Melt the butter in a 10 inch skillet over medium heat.
2. Stir in sugar with a wooden spoon.
3. Let it bubble together for 20 seconds, taking care not to let it burn.
4. Add oatmeal and stir over heat till it is golden brown.
5. Remove from heat and stir in corn syrup.
6. Pack mixture into 12 muffin tins, dividing equally.
7. Refrigerate at least 3 hours, or freeze 20-30 minutes.
8. Loosen by running knife around edges, gently slide out.

butter, sugar, quickcooking, white corn syrup

Taken from www.food.com/recipe/oatcakes-19414 (may not work)