Mix the oatmeal with the brown cane sugar. Melt the butter in a saucepan and pour over the oatmeal together with the sugar beet syrup. Mix everything well and spread onto a baking sheet lined with baking paper to form a continuous surface, pressing down with wet fingers.
Bake in a preheated oven at 160 ° for approx. 15-20 minutes until light brown. Cut into 4 x 4 cm pieces while still warm and allow to cool on the tray. After cooling, keep the biscuits in a tin in the refrigerator, if possible.
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