125g unsalted butter (softened to room temp)

80g brown sugar

2 tablespoons golden syrup

100g porridge oats

100g wholemeal flour

½ teaspoon baking soda

½ teaspoon baking powder

½ - 1 teaspoon sea salt

100g milk chocolate

100g white chocolate

1.    Preheat the oven to 180 degrees and line a few baking trays with parchment paper.

2.    With a hand or stand mixer cream the butter and the brown sugar until pale, fluffy, and smooth.

3.    Add the golden syrup and beat until incorporated.

4.    On a low speed, mix in the oats, flour, baking soda, baking powder and salt.

5.    Once the dry and wet ingredients are evenly combined bring the dough together into a ball, wrap with cling wrap and refrigerate for 15-20 minutes.

6.    Roll the dough into small balls about the size of a tablespoon and flatten on the tray until they are about 2 inches in diameter. Be sure to leave a bit of room between the biscuits to account for spreading. This recipe makes roughly 12 biscuits.

7.    Bake for 10-12 minutes, until golden brown, then allow to cool on the trays.

8.    Melt the milk and white chocolate separately in heatproof bowls set over a pot of simmering water or in the microwave.

9.    Spoon a teaspoon of chocolate onto the top of each cookie and spread out evenly using the back of a spoon, alternating between milk and white chocolate.

10.  Using the end of a spoon drizzle the opposite chocolate over the top of the biscuits, moving back and forth to create a zig-zag effect.

11. Allow to set in the fridge before enjoying/dunking into tea.