Makes between 24 -30 biscuits.

This is a versatile, nutritious and energising biscuit. Enjoy for breakfast, soak in milk for a delicious cereal, sandwich with peanut butter, dip into your afternoon tea or simply consume on the go.

A few comments I have received from my main man, you may like to ponder : "A chocolate topping would go down well."  "Hmm..., thanks for including the chocolate block with the 'bare' cookies but I didn't happen to have my blow-torch in the car-park with me" and "I prefer them a little thinner and chewier but on no account forget the chocolate!"

Line 2 large baking trays with baking parchment or paper. Pre-heat the oven to 375ºF (190ºC)

Ingredients

• 8 oz (225 g) unsalted butter

• 2 dessertspoons Golden Syrup (Tate & Lyle's, available from British food stockists, Amazon)

• 5 - 6 fl oz (125 - 150 ml) full cream milk

• 1 teaspoon Baking Soda (Bicarbonate of Soda)

• 1 cup wholemeal flour

• 1 cup unsweetened dessicated or flaky coconut

• 1/2 cup - 1 cup soft light brown sugar (less is best!)

• 1 cup rolled oats

• 1 cup porridge oats

• Big pinch salt

• 1 teaspoon pure vanilla extract (optional)

Chocolate topping (Optional)
1 chunk (approximately 3/8 - 1/4 oz or 12 - 15 gr) Belgian Milk chocolate per biscuit

In a large mixing bowl, chop the butter into rough pieces and melt together with the golden syrup in a microwave for one minute. Alternatively, melt in a saucepan on a gentle heat, making sure not to boil or it will spoil!
Stir the baking soda into the milk and add this to the butter mixture.
Now add all the other ingredients to the bowl. Mix well with a wooden spoon.
Take one dessertspoonful of the mixture, squashing it flat onto your hand and place palm down on the baking tray. Alternatively, place the mixture directly onto the tray and squash with your hand or spoon until all the mixture is used up. The biscuit dough will expand during baking so leave a bit of space between each mound.
Bake for approximately 12 - 15 minutes, place trays on baking racks to cool and cover with a clean tea-towel after 10 or so minutes of cooling.
When the biscuits have cooled and if adding the chocolate topping, break up and melt the chocolate in the microwave so that it is just mushy and spreadable (approximately a minute). And why not indeed, either use a thin blade to draw a chocolate wheel, not forgetting the spokes and hub of course! Or pipe it on using an icing nozzle.  Alternatively,  simply spread the topping using with cutlery knife for a general, smooth chocolate coating.
The Oat-so Special Biscuits will keep for a few days in a wax-paper lined tin (dependent on the weather) but also freeze successfully, individually wrapped, for up to one or two months.

Option:  Add 3oz (75 - 85 gr) finely chopped dried fruit into the mixture, e.g. sultanas, apricots, dates and figs.

I do hope you'll enjoy baking them and I'll look forward to receiving your feedback and constructive comments.  Thank you!