Makes 12 biscuits
Ingredients
250g Self-raising flour
250g Oats
250g Sugar
250g Butter, melted
1 tbsp Golden syrup
2 tbsp Hot water
1 tsp Bicarbonate of soda
200g Dark chocolate
Here’s how
Preheat the oven to 170 ̊C
Mix the flour, oats and sugar together in a bowl.
Melt the golden syrup, butter and water together in a pan over a low heat.
Add the bicarb to the dry ingredients
Add the wet mixture to the flour, oats and sugar.
Mix together, then tip the mixture out onto a work surface.
Knead the mixture together for 2 minutes, then transfer to the fridge for 20 minutes to firm up as I find it a little easier to handle when shaping.
Remove the dough from the fridge and cut into 12 equal portions, then roll into balls.
Place the biscuits on a non-stick baking tray 4-6 on a tray maximum
Bake for 15-20 minutes until golden.
Leave the biscuits to cool before dipping in melted chocolate.
To melt the chocolate, place in a bowl over a pan of simmering water and leave to gently melt on a medium heat.
Once melted dip the biscuits halfway into the chocolate and place on a sheet of baking parchment
Leave the chocolate to cool and set at room temperature, that way you will still get a nice shine of the chocolate.
These biscuits are perfect for freezing as a pre portioned dough, so you can just remove them from the freezer and leave them to thaw before baking.
