Yorkshire Recipes


On the Border Biscuits.

This recipe for On the border biscuits was donated by Cathy Liddle, local historian and writer, from Silsden. Cathy writes:

“Biscuits made with liberal helpings of rolled oats or oatmeal were hugely popular in the North (Two hundred years ago, there were several oatcake kitchens in Silsden). Apparently, there was rivalry for many years between Lancashire and Yorkshire housewives as to whose oat recipes were the best. But this one for biscuits comes from Kate Hargreaves who lived right on the border of the two counties and claimed that this combined the best of both!”


  • 8oz (225g) plain flour
  • 8oz (225g) oats
  • 7oz (198g) sugar
  • 6oz (170g) margarine
  • 1 teaspoon bicarbonate of soda
  • 2 dessertspoons of golden syrup
  • Pinch of salt
  • One egg; no milk


  1. Rub margarine into the flour, bicarbonate of soda and salt until it resembles breadcrumbs
  2. Add and mix the oats and sugar to the flour and margarine
  3. Beat the egg and add to the mix
  4. Add the treacle and mix all the ingredients well together
  5. Roll out the dough onto a floured board to a thin biscuit size (about quarter inch thickness)
  6. Cut into rounds and bake them in a moderate oven (350F/180C/gas mark 4) for between 10-15 minutes, or until golden brown.

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