Yes, the biscuit of champions. Oaty with crunchy edges, smothered in chocolate, what’s not to like?
For 12 you will need:
- 100g unsalted butter plus 30g for the chocolate topping
- 100g golden caster sugar
- 1 dessert spoon golden syrup
- 100g porridge oats
- 100g self-raising flour
- ½ teaspoon baking powder
- Pinch salt
- 200g good quality milk chocolate
Preheat the oven to 180°c. Grease a baking or (preferably) line with a silicone sheet.
Place the flour, oats, sugar and salt in a medium sized bowl.
In a small saucepan gently melt the butter with the syrup and a dessert spoon of water. Pour this into the dry mix and stir with a wooden spoon until well combined.
Divide into 12 roughly equal amounts, roll into balls and flatten so they are 2 inches wide. Place on the baking tray with a good distance between them as they will spread.
Bake for 10-12 minutes. Cool on the baking tray for around 15 minutes then transfer carefully to a wire rack to cool completely.
Place the 30g butter and chocolate (broken up) in a glass bowl, microwave on a medium heat until the butter has melted. Stir through so the chocolate melts into the warm butter.
Add a good teaspoon of chocolate to the top of each biscuit, spreading it to near the edges with the back of the spoon. Once all the biscuits are covered, go back to the first and use a prong of a fork to draw parallel lines on one biscuit, then go the other way in alternate directions to get the classic ‘feathered’ effect. Let the chocolate set, use the fridge if it’s a warm day. Then enjoy!