Biscuits of any kind go down well in my house but everyone always freaks out  for any soft centred variety  – the type you get in supermarkets and Millie’s. The main way to achieve this is not over cooking. I am such a weirdo and I know this to be  controversial but I don’t like packets of biscuits. They are either too sweet, the texture is wrong or they have a flavour of fakeness about them. I will make an exception and that is Jaffa cakes, I mean come on the faff of baking  them makes the enjoyment even more amazing.

I find baking biscuits rather therapeutic- I mean you can’t easily go wrong and the results are usually pretty good. I need some new baking trays mine have gone a bit manky and on the subject of that my oven needs a good clean, the glass door is not looking too see through right now – any volunteers!!!

Don’t be scared of having a go at these, you need some scales, a bowl and if you are lucky enough a stand mixer!

Top tip

1 don’t over cook or you won’t get the soft centre

2 Leave gaps on the baking tray as these do spread.

200g dairy free butter – room temperature

6 heaped tablespoon oats

3/4 teaspoon salt

1 teaspoon vanilla extract

170g Soft Brown Sugar

4 Tbsp of Golden Syrup

340g Self Raising Flour

200g Dairy Free Chocolate Chips or 70 % cocoa chopped chocolate

4 Tbsp Dairy Free Milk

Preheat oven to 170 degrees centigrade

Add all ingredients into one bowl in whichever order you wish.

Stir well

Grab some baking sheets on a tray

Spoon your mixture out using a teaspoon and roll in to balls roughly the same size

Place on the baking tray with gaps in between.

Cook for 10 mins

Leave to cool for 15 mins and enjoy!!

Bake in the oven for 10 minutes

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