Oats and chocolate are such a great combination of ingredients, whether its chocolate drizzled over the top of the biscuits as here, or in the form of chocolate chip flapjacks.
These oaty biscuits are a biscuit that I love to make as they are a simple biscuit recipe that takes just minutes to prepare. 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 teaspoon baking powder
- 120 g Quick cook oats
- ½ teaspoon salt
- 125 g Butter/Margarine
- 40 g Soft Brown Sugar
- 40 g Granulated Sugar
- 2 tablespoon Golden Syrup
- ½ teaspoon 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