- 125g butter, plus extra to grease
- 125g self-raising flour
- 125g light-brown soft sugar
- 125g oats
- 1⁄2 tsp bicarbonate of soda
- 1 tbsp golden syrup
- 125g milk or other plain chocolate
1. Preheat oven to 180°C and lightly grease two baking in an airtight container trays. In a large bowl, mix together the flour, sugar, oats and bicarbonate of soda. Set aside.
2. In a small pot, melt the butter and syrup. Add to the dry mixture and combine. 3. Divide mixture into 16 and squeeze each portion into a ball. Arrange on the baking trays, spacing them apart, and squash down a little. Bake for 15 to 18 minutes until golden. Leave to cool for 3 minutes on the trays, then transfer to a wire rack to cool completely.
4. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (or microwave on full power in a glass bowl for 20-second bursts). Using a pastry brush, paint half of each biscuit, on the top and bottom, with chocolate. Alternatively, drizzle the chocolate liberally over the biscuits. Transfer biscuits to a wire rack and allow chocolate to set before serving.
EACH BISCUIT About 790kJ, 10g fat (6g saturated), 25g carbohydrate (14g total sugars).