Preheat your oven to 180c (160c fan) and line a baking tray with parchment paper.
In a large bowl, add your butter and golden syrup and melt together, stir until smooth and combined.
Stir in rolled oats, sugar, flours and bicarb and mix until the dough comes together.Tip: If the dough feels crumbly, continue mixing or use the warmth of your hands to bring it together, it should be slightly crumbly but hold its shape. Scoop the mixture and weigh around 80g each and roll into balls. (I made 6 large hobnobs but you could make smaller ones too).
Place the dough balls onto the lined trays and press down slightly to flatten them into cookie shapes.
Bake in the preheated oven for 12-15 minutes until golden. For a crunchier texture, bake for the full 15 minutes and let cool on the trays.
Once cooled, spread a teaspoon of melted chocolate over the base of each biscuit, spreading to the edges. You can set the chocolate in the fridge for speed, or leave at room temperature, it may just stay slightly softer. (This is optional, you could also use white or dark chocolate too).
Allow the chocolate to fully set, then serve and enjoy your homemade Hobnobs!
