Choc Oat Chews

These are a little like a chocolate flavoured Anzac biscuit and if a little undercooked have a slightly chewy texture. It is important to use a good quality Dutch cocoa as it has a much darker colour and a rich intense flavour. To add some extra chocolate to them I sometimes pipe a few lines of melted chocolate across the top or smooth a little chocolate over the base of each biscuit.

Choc Oat Chews

125 g butter 3 tablespoons golden syrup 3 tablespoons water 1 teaspoon bicarbonate of  soda

1 cup sugar 1 1/2 cups flour 1 cup rolled oats 1 cup coconut 3 Tablespoons Dutch cocoa

Method

Put butter, golden syrup and water in a large saucepan and put on low heat to melt.

Add bicarb soda, the mixture should start to foam

Add sugar, oats, flour, coconut and cocoa. Mix well. Allow to stand for ten minutes or so until dough firms.

Roll heaped teaspoons of mixture into balls, place onto greased tray or use baking paper. Biscuits spread slightly so allow some room to spread.

Flatten each biscuit slightly with your fingers

Bake 150 deg C for approx 12 -15 minutes if you like the biscuits to be chewy or for 20 if you prefer a harder.