Ingredients
- 125g soft brown sugar
- 125g butter
- 125g self raising flour
- 125g rolled oats
- 50g raisins (optional)
- 1 tbl spoon golden syrup
- 100g chocolate
- 1/2 tsp bicarbonate of soda
Methodology
Biscuits
- Preheat oven to 165C (fan assisted)
- Measure butter and syrup into a saucepan & stick on a low heat
- Add self raising flour, oats, raisins, bicarbonate of soda & sugar into a big bowl and give to little one to mix while you continue to melt the butter and syrup together.
- Once the wet ingredients are melted and mixed, add to the dry ingredients and mix with a spoon.
- Get out two baking trays (I used non stick)
- Roll into balls slightly smaller than golf balls (my mix made 14 cookies)
- Put on tray & lightly press down
- Cook for 15 mins, until golden brown
- Leave in tray for 3 mins to 'set'
- Put on cooling tray to cool.
Chocolate Topping
- Melt the chocolate on a low heat (I've got induction, a 1 or 2 works best, I also used the saucepan from melting the butter & syrup together as butter gives chocolate a nice sheen, this did not work too much but did save on washing up!)
- Once melted I let my toddler lick the spoon while I painted the biscuits
- Using a pastry brush paint half the cookies with chocolate.
- Put back on the cooling tray.
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| The final produce waiting to set |
Update 01/07/2016: I've just done this again, added 40g chopped cashew nuts, 40g chopped dry dates and a mashed banana. This meant adding more flour and oats. Did this ad hoc during the mixing stage.
