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Chocolate Oaties

These oaty treats are set to become a tea-time favourite Ingredients 125g (4oz) butter, plus extra to grease 125g (4oz) self-raising flour 125g (4oz) light brown soft sugar 125g (4oz) porridge oats ½tsp bicarbonate of soda 1tbsp golden syrup 125g (4oz) milk or plain chocolate, melted   Method Preheat oven to 180°C (160°C fan) mark […]

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Chocolate Oaties

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These oaty treats are set to become a tea-time favourite Ingredients 125g (4oz) butter, plus extra to grease 125g (4oz) self-raising flour 125g (4oz) light brown soft sugar 125g (4oz) porridge oats ½tsp bicarbonate of soda 1tbsp golden syrup 125g (4oz) milk or plain chocolate, melted   Method 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. Cooking Info Hands on time: 30 mins plus chilling and cooling Cook time: 25 mins Makes 18 Per Serving Calories: 206 Total fat: 10g Sugars: 17g Total carbs: 28g...

chocolate-oaties-040213-de_496_496_90These oaty treats are set to become a tea-time favourite

Ingredients

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

 
Method

  1. 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.
  2. In a small pan, melt butter and golden syrup. Add to the dry mixture and combine.
  3. 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.
  4. 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.

Cooking Info

Hands on time: 30 mins

plus chilling and cooling

Cook time: 25 mins

Makes 18

Per Serving

Calories: 206

Total fat: 10g

Sugars: 17g

Total carbs: 28g


 

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