This is one of our go-to biscuit recipes when we want something different from flapjacks but still easy and oaty. Replace the chocolate with raisins if you like. We're not sure why we call them woodland cookies, but we're happy to dream about a family trip to Dalby Forest while we eat them!
- 170g plain flour
- 1 tablespoon baking powder
- 60g rolled oats
- 110g butter
- 50g dark or milk chocolate, broken into bits
- 110g sugar (light brown, granulated or caster)
- 2 tablespoons golden syrup
1. Pre-heat the oven to 180c/350f/gas mark 4
2. Melt the butter and golden syrup in a pan.
3. Add all the remaining ingredients to the pan except the chocolate. Mix well. Allow to cool for a couple of minutes.
4. Add the chocolate and mix again.
5. Break off golfball sized (ish) pieces of the mixture, flatten and then put on the tray. Leave some space between each of them to allow space for them to grow slightly.
6. Bake for 15 - 20 minutes depending on the heat of your oven. They should be golden brown on top and fairly firm to touch. Cook for less time if you like them chewy, more time if you prefer them crisp.
7. Cool on the tray for a few minutes, then move to a wire rack.
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