You’ll probably recognise these, if you don’t then give it time (but don’t stress yourself). Either way, they are lush! Crunchy, oaty, chocolatey, tasty! I’ve used dark chocolate which works really well but if you’re making for kids I’d swap it for milk chocolate – 10 year old me wouldn’t have gone near dark chocolate ones! Another tip is to store them in the fridge (in an air-tight container) as the chocolate takes that bit longer to melt on the tongue mmm…
Makes about 25 biscuits
- 150g rolled oats
- 100g plain flour
- 130g caster sugar
- 130g butter
- 30g golden syrup
- 1 teaspoon bicarbonate of soda
- dark chocolate, to decorate
Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4 and line two or three baking trays with non-stick baking paper. Combine the oats, flour, sugar and bicarbonate of soda in a mixing bowl, mixing until even. Place the butter in a small saucepan with the golden syrup and heat gently until melted. Pour the melted mixture over the dry ingredients and stir together with a wooden spoon until even and starting to come together.
Shape 20g pieces of the mixture into 8cm long sausages and place on the prepared trays, spacing well apart. The mixture will not quite come together as a dough so press firmly together into sausages and handle carefully when moving.
Bake the biscuits in the preheated oven for 12-15 minutes until golden brown and spread flat. Cool on the tray for ten minutes then transfer to a wire rack to cool completely. Once cool, decorate the biscuits by melting the chocolate and dipping the biscuits in halfway. Leave to set on sheets of clean non-stick baking paper before serving.