CHOCOLATE OAT BISCUITS RECIPES

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Line a deep 20cm square baking tin with greaseproof paper and rub with olive oil.
  3. Pulse the butter, dried fruit and nuts, oats and flour in a food processor until the mix comes together and away from the sides, then pulse in the syrup until fully combined.
  4. Transfer to the lined tin, flattening to the edges. Bake for 15 to 20 minutes, or until golden.
  5. Remove from the oven, slice into 16 squares ready to cut, and leave to cool in the tin for 5 minutes.
  6. Use the paper to lift out on to a wire rack, and leave to cool completely. Simple, easy, delicious – spread the word!

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Line 3–4 baking trays with baking paper or silicone baking mats, or line 2 trays and cook in batches.
• Measure the butter, golden syrup and sugar into a large saucepan. Heat gently until the sugar is dissolved and everything is well combined.
• Remove from the heat and add the flour, semolina, oats and ginger. Stir until well incorporated, then tip onto a baking tray, flatten out and leave to cool for 10 minutes.
• Scoop up teaspoonfuls of the mixture (which will be quite crumbly and buttery) and roll into 36 little balls. Place on the prepared baking trays, well-spaced apart and push down slightly to flatten. Bake for about 15 minutes, or until lightly golden-brown.
• Leave to cool on the baking trays, then store in an airtight container when completely cold.