Ingredients
- 125 g (~9 Tbsp) unsalted butter
- 80 g (⅓ cup + 1 Tbsp) light brown sugar
- 2 Tbsp golden syrup
- 80 g (1 cup) quick cooking oats
- 4 Tbsp wheat germ
- 100 g (1 cup minus 2 Tbsp) whole wheat flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Spread
- 100 g dark chocolate, chopped
- 1 tsp coconut oil or butter
Equipment
- baking trays
- parchment paper
- large bowl
- Stand mixer with paddle
- wire rack
- wooden spoon
- rubber spatula
- measuring cup/spoons
- kitchen scale
- Forks
- Small bowl
- Mini crockpot
Instructions
- Preheat the oven to 350 degrees F. line two baking trays with parchment paper
- In a large bowl with a wooden spoon or stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2-3 minutes until pale and smooth. Add the golden syrup and beat to combine. Stir in the oats and wheat germ followed by the flour, baking powder, baking soda and salt
- Take about 2 teaspoons of dough and roll into a ball. Please note the dough will be crumbly. Place onto one of the prepared trays and press down lightly in the middle so that it spreads to about 4 cm wide. Repeat with the remaining dough, leaving a few centimeters between each ball as they will flatten and spread as they bake
- Bake for 10-12 minutes until golden brown and the kitchen smells like toasted oats. Remove from the oven and leave to cool on the tray for a few minutes then transfer to wire rack. Don’t worry if they feel slightly soft; they should firm up and become crunchy as they cool
- Melt the chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water (double-boiler method). Spoon a little bit of chocolate onto the top of each biscuit and use a palette knife, butter knife or back of a spoon to spread it over the surface. Set them aside to harden.
- Place remaining melted chocolate in Ziplock bag or piping bag and drizzle chocolate over chocolate-coated biscuits in a cross-hatch pattern. You may also use a fork and lightly drizzle the melted chocolate on top. Leave to set again.
- Store in airtight container for 3-4 days