Preheat your oven to Gas mark 4/180c (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. Fold through your crushed mini eggs. (If your mixture is hot, leave it too cool slightly before adding the mini eggs).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 100g 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, you could drizzle in chocolate and top with more mini eggs, this is optional! Enjoy!
