In a large baking bowl, cream the sugar and the butter together with a hand whisk or stand mixer. You are looking for light and creamy
Add the milk, Golden Syrup and beat again.
Sieve the flour with the baking soda into the bowl with the creamed mixture fold carefully using a metal spoon. BE GENTLE
Finally, add the porridge oats and fold into the mixture.
Pop the bowl into the fridge for 10 minutes.
Meanwhile – lightly grease a baking sheet or line with grease proof paper. (I like grease proof paper for everything! and buy the pre-cut sheets.. )
Divide the biscuit mixture into 2 tablespoon ‘spoon’ fulls. Use a cookie dough scooper. Quickly roll the measured dough into a ball and pop onto the baking sheet. Space the balls about (2″) apart as they will spread in the cooking.
Once the tray is full, pop into the middle of the heated oven and cook until golden brown, around 25 minutes. Do not try to increase the temperature to make things cook quicker, all that will happen is the biscuits will burn, slowly is good.
Remove the tray from the oven and leave to stand for about 10 minutes so the biscuits to begin to set. Transfer to a serving rack.
Melt the wafers as per instructions. Liberally coat each biscuit and then set aside to set..we put in the fridge because we want to eat them! Bet they don’t last long in your house, they don’t here!
These are the chocolate wafers I use… but you could use any dark chocolate