It’s been really cold outside and proper tea drinking weather. Unfortunately we had no biscuits so I had to whip up a batch of cookies with dunking potential!
Dunking biscuits need to have crunch qualities so as not to disintegrate into your cuppa – nothing worse than having lumps floating round your mug!
The golden syrup makes these easy to crunch snap and dunk and walnuts give another texture.
If you have any other ideas for ingredients that can pimp them up please let me know!
150g self raising flour
190 porridge oats
150g brown sugar
150g butter
2 tablespoon golden syrup
2 tablespoon milk
20 crushed walnut halves
Makes 18 cookies
Set oven to 180 degrees centigrade
Melt the butter, syrup and milk in a pan
Dry roast the walnuts in a pan.
Sift the flour into a bowl. Mix in the oats, walnuts and sugar.
Add the dry ingredients to the wet and stir until fully combined.
Spoon into 18 balls and space evenly on the tray with a big enough gap as they do spread
Bake for 10 minutes until golden.
Once cool flick dark chocolate over the top in lines
