Kim's Kitchen

125 g (4oz) butter, plus extra to grease
125 g (4oz) self-raising flour (w/m is ok)
125 g (4oz) light brown soft sugar
125 g (4oz) porridge oats
½ tsp bicarbonate of soda
1 tbsp. golden syrup
125 g (4oz) milk or plain chocolate, melted.

Preheat oven to 180°C (160°C fan) mark 4 and lightly grease two baking sheets. In a large bowl, mix together the flour, sugar, oats and soda. Set aside.

In a small pan, melt butter and golden syrup. Add to the dry mixture and combine.

Divide mixture into 16 and squeeze each portion into a ball. Arrange on the baking sheets, spacing apart, and squash down a little. Bake for 15-18min until golden. Leave to cool for 3min on the trays, then transfer to a wire rack to cool completely.

Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (or microwave on full power in a glass bowl for 20sec bursts). Using a pastry brush, paint half of each biscuit, on the top and bottom, with chocolate. Alternatively, drizzle the chocolate liberally over biscuits. Transfer biscuits to a wire rack and allow to set before serving.

nice and crunchy!! doesn't really need the chocolate. I added a handful of raisins.

Calories: 192
Protein: 2g
Total carbs: 24 g
Sugars: 13 g
Fibre: 1g
Total fat: 10 g
Saturated fat: 6 g