A cookie with a delicious texture using oats and a coating of chocolate to make it just that little bit special. A real favourite in our home.
- Preparation time: 30 minutes
- Cooking time: 20 minutes
- 115 g (4 oz) butter (½ cup, or 1 stick)
- 115 g (4 oz) self-raising flour/self-rising flour (⅔ cup + 2 tbsp)
- 115 g (4 oz) light muscovado sugar/light brown soft sugar (½ cup + 1 tbsp)
- 115 g (4 oz) porridge oats/rolled oats (1¾ cups)
- ½ tsp bicarbonate soda/baking soda
- 1 tbsp golden syrup*
- 115 g (4 oz) plain/semi-sweet chocolate (16 pieces)
- *Liquid honey can be used to replace the golden syrup in North America.
- You will also need 2 baking trays lined with parchment paper
- Preheat the oven to 180°C (350°) (gas 4)
- Melt the butter and syrup in a small pan. Leave to cool a little while mixing the dry ingredients.
- Mix the flour, sugar, oats, and soda together in a large bowl.
- Then stir in the melted butter and syrup.
- Divide the mixture into 16 even portions. Roll each portion into a ball and place on the baking sheets, spacing them well apart. Flatten down a little.
- Bake for 15–18 minutes until just golden. Leave on the trays for a couple of minutes and then carefully transfer to wire cooling racks.
- Meanwhile, melt the chocolate by breaking it into small pieces and putting in a heatproof bowl set over a pan of just simmering water. Once it has melted into a smooth chocolate sauce, remove from the heat and leave to cool for 5 minutes.
- The biscuits should now have cooled completely. Using a pastry brush, thickly paint the chocolate over half of each biscuit coating both the top and bottom. Return the biscuits to the wire racks to allow the chocolate to set.
Updated: October 24, 2017