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Ingreadient :
- 150g porridge oats
- 125g unsalted butter
- 125g Fairtrade light brown soft sugar
- 1 tbsp golden syrup
- 60g Fairtrade Belgian Dark Chocolate, 72%, chopped
- 1 British Blacktail Free Range Medium Egg, beaten
- 125g self-raising flour
Direction :
- Preheat the oven to 180ºC, gas mark 4. Spread the oats over a baking tray and toast in the oven for 10 minutes, until lightly browned.
- Melt the butter in a medium pan over a low heat. Stir in the sugar, then the toasted oats, syrup and chocolate in that order. Once the chocolate has melted, remove the pan from the heat and add the egg, flour and bicarbonate of soda. Finish with a pinch of salt.
- Line 2 baking sheets with baking parchment and spoon 6 large spoonfuls of dough onto each, leaving plenty of space between them. Bake for 10-12 minutes, until browned at the edges, but still squidgy. Leave to cool on the tray for 5 minutes, then enjoy warm, or leave to cool completely on a wire rack.
