These oat cookies are made with wholemeal flour and oats, and the biscuit itself isn’t too sweet – leaving room for the chocolate drizzle.
They are a biscuit that I love to make as they aren’t fiddly. You melt the butter, sugar and syrup in a pan and then stir this into the dry ingredients. Spoon onto the tray and bake for 10-12 minutes, and let the delicious smell of them baking fill your kitchen!
If you don’t have chocolate, or don’t want a chocolate biscuit; these biscuits are still delicious without the chocolate!
How long will these biscuits keep for?
Store them in an airtight container/tin for up to 5 days.
Chocolate Drizzled Oaty Biscuits
- 125 g Wholemeal SR flour - or use plain and add 1 tsp baking powder
- 120 g Quick cook oats
- ½ tsp salt
- 125 g Butter/Margarine
- 40 g Soft Brown Sugar
- 40 g Granulated Sugar
- 2 tbsp Golden Syrup
- ½ tsp Bicarbonate of Soda
- 50 g Dark Chocolate
- 30 g Milk Chocolate - or use all dark/all milk chocolate
- Preheat the oven to 160˚C/320˚F
- Mix the flour, oats and salt in a bowl.
- In a small saucepan, melt the butter/margarine, sugars and golden syrup over a medium heat until the sugar is dissolved. Take off the heat and add the bicarbonate of soda.
- Pour the butter/sugar over the flour/oats and stir to combine. Leave to cool slightly - it will thicken.
- Place walnut sized spoonfuls of the mixture* on 2 baking sheets lined with baking paper, then flatten slightly with a fork.
- Put in oven for 10-12 minutes until golden.
- Leave on trays for a couple of minutes then transfer to a wire rack to cool completely. Once cool, melt the chocolate then drizzle over the biscuits.
- Store in an airtight container.
- *walnut sized should give you around 18, if you put slightly larger dessertspoonfuls - as I did for the photo - you will get 14