1. Preheat oven to 180°C /160° Fan /Gas 6 /350°F.

2. Line 2 large baking trays with baking paper.

   Tip: grease the trays first so the paper doesn't slide around.

3. In a large bowl stir together the dry ingredients: flour, oats and sugar plus salt if using.

   In a saucepan or microwave melt together the butter and golden syrup.

   Pour the melted ingredients into the dry ingredients and stir to combine thoroughly. It will look a little crumbly at this stage but this is normal.

4. Take heaped tablespoons of the mixture (approximately 28 grams) and press between your palms to create balls. Place these on the baking trays, leaving plenty of space between them.

5. Use your fingers, the back of a spoon or the bottom of a glass to flatten each ball into a circle approximately 6 cm in diameter.

   Tips:

   (i) For a neat circle place a 6 cm round cookie cutter over each ball to use as a template then use the back of teaspoon to spread the mixture evenly. Remove the cutter and repeat with the rest of the balls.

   (ii) Unless you used a glass, turn the circles over so the flatter underside is now on top for a neater finish.

6. Optional but recommended

   To reduce the biscuits spreading as they bake, chill in the fridge for 20 - 30 mins.

7. Put the trays in the oven and bake for approximately 10 - 12 minutes or until the biscuits are golden brown.

   Tips:

   (i) Biscuits will still be quite soft when done but will firm up as they cool. Do not overbake or they could end up hard.

   (ii) Depending how thick you made them, baking for 10 minutes will usually give a softer middle and 12 minutes a fully crisp biscuit.

   (iii) As ovens vary, you may wish to first bake a small test batch for 10 minutes and allow to completely cool before tasting and judging how long you'd like to bake the full batch.

8. Slide biscuits, still on their baking paper, onto a cooling rack to set for a few minutes. Take them off the paper and leave on the rack until completely cold.

   If not adding the chocolate, or if adding later, biscuits can be transferred to an airtight container when cold.

Half covering in chocolate (optional)

1. Break the chocolate into pieces and put in a shallow microwave-safe bowl.

   Melt on full power in 10 - 20 second bursts, stirring between each one, until just a few small pieces of un-melted chocolate remain. Stir vigorously until completely smooth.

   Alternative: on top of the stove. Melt the chocolate in a heatproof bowl above a pan of gently simmering water. Stir constantly and make sure the water doesn't touch the bottom of the bowl.

2. Take one of the cold biscuits and hold in your fingertips, flat side downwards.

   Dip the flat side in the melted chocolate then lift out, letting excess drip off and/or using a silicone spatula or similar to smooth it off back into the bowl.

   Place the biscuit on a rack chocolate side up.

   Repeat with the rest of the biscuits and chocolate.

   Leave until the chocolate is completely set.

3. Store the biscuits in an airtight container.

   Should keep for at least a week.