- 20
- 5 mins
- 50 mins
Ingredients
- 8 1/2 tablespoons (125g / 4oz) unsalted butter
- 1/3 cup (80g / 3 oz) brown sugar
- 2 tablespoons golden syrup
- 2/3 cup (100g / 3 1/2 oz) porridge oats
- 2/3 cup (100g / 3 1/2 oz) wholemeal flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 - 1 teaspoon sea salt, to taste
- 2/3 cup (100g ) chocolate
- 2 tablespoons ( 30g / 1 oz) unsalted butter
Preparation
Step 1
Instructions
Preheat the oven to 350 F /180 C and line a few trays with parchment paper.
With a hand or stand mixer cream the butter and the brown sugar until pale, fluffy and smooth.
Add the golden syrup and beat until it's incorporated.
On a low speed, mix in the oats, flour, baking soda, baking powder and salt.
Once the dry and wet ingredients are evenly combined bring the dough together into a ball, wrap with cling wrap and refrigerate for 15-20 minutes.
Roll the dough into small balls about the size of a tablespoon and flatten on the tray until they are about 2 inches in diameter. Be sure to leave a bit of room between the cookies for spreading.
Bake for 10-12 minutes, until golden brown, then allow to cool on the trays.
Melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water or in the microwave.
Spoon a teaspoon of chocolate onto the top of each cookie and spread out evenly using the back of a spoon.
Once the chocolate has slightly set swirl your spoon across the chocolate working your way down the cookie in the shape of a figure eight. This will create that beautiful classic hobnob look!
Allow to set before enjoying/dunking into tea.
Instructions