Ingredients
• 90g / 3oz of sugar
• 120g / 4oz butter or vegan butter substitute
• 1.5 tablespoons of golden syrup
• 130g / 4.5oz of quick-cook oatmeal
• 90g / 3oz of wholemeal flour
• 1 teaspoon of baking Soda
• 1/2 a teaspoon of salt
Optional
• 120g / 4.5oz of bittersweet chocolate (approx 45%)
Instructions
1) You can absolutely use vegan butter for this recipe. Place the sugar and butter into a bowl, then cream together until light and fluffy.
2) Add the golden syrup and mix that through.
3) Add the oatmeal, flour, baking soda & salt. If you’re not using a stand mixer, just use a wooden spoon.
4) Once a dough starts to form & you can clump it into balls, it’s ready.
5) Preheat your oven to 325F/160C & grab some lined baking trays.
6) Either tip the dough onto a floured board & roll it out to 0.25 of an inch thick (6mm) and use a cookie cutter, or anything round & 3 inches in diameter, or form the dough into small balls, a little smaller than a golf ball & just flatten onto the lined tray.
7) Place in the oven for about 13-16 minutes or until lightly, golden brown & almost totally firm.
8) Remove from the oven, then let them cool on the trays for a few minutes, then place on a cooling rack to cool completely.
9) Melt 2/3 of the chocolate in a heat resistant bowl over simmering water, making sure the bowl doesn’t touch the water until it just melted. Then remove from the heat & add the remaining 1/3 & stir that through. You can properly temper the chocolate if you like. There are videos on how to do that. But I didn’t bother!
11) Paint the biscuits with the melted chocolate and leave to set.
