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    Home » Baking Recipes

    Chocolate Drizzled Oat Biscuits

    By Robyn | Published: Jun 17, 2018 | Modified: Mar 5, 2022

    TAKE ME TO THE RECIPE!
    egg free oaty bisctuis o rack drizzled with chocolate
    These soft and chewy oat biscuits have a slightly nutty flavour from the wholewheat flour. They are not too sweet – to allow for the generous chocolate drizzle.
    overhead shot of chocolate drizzled oat biscuits on white baking paper
    Oat Biscuits with Chocolate Drizzle

    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.

    If you are looking for more baking ideas, have a look at this egg free Chocolate Orange Drizzle Cake, these Lemon Wholemeal Shortbread Biscuits, or these Chelsea Buns.

    oat biscuits at 45 degrees on white paper with chocolate drizzle
    Chocolate Drizzled Oat Biscuits

    Chocolate Drizzled Oaty Biscuits

    Author: Robyn

    These oat biscuits drizzled with chocolate, are the perfect tea time treat!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Course baking, biscuits, Snack, Snacks | Lunchbox
    Cuisine British
    Servings 18

    Ingredients
      

    • 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

    Instructions
     

    • 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
    Keyword easy baking, egg free baking, oat biscuits, oat recipe

    HAVE YOU MADE THIS RECIPE?

    I'd love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Alex says

      February 12, 2021 at 3:38 pm

      5 stars
      Our go-to afternoon tea! We just love these!

      Reply
      • Robyn says

        February 13, 2021 at 8:37 am

        So happy to hear you like them! 🙂

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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