This week has not been without its fair share of kitchen disasters.  I have been trying to perfect a chocolate mousse terrine and gave up after my third attempt – never wanting to see another chocolate mousse again.  I also tried my hand at deep fried cauliflower.  Why? When I don’t like deep fried food and I don’t like cauliflower.  I was not converted!  By the end of the week, I was looking for familiarity.  Something that I knew would work.  Something comforting.  A good old fashioned oat cookie, crispy and perfect for dunking was my answer.  These oat cookies were part of my Mum’s baking repertoire when we were growing up.  We used to know them as Gypsy Creams and I was always intrigued as to where the name originated from but have never managed to find out.  My Mum used to sandwich them together with a buttercream icing but I generally leave them plain as they last longer in the tin.  For this batch, I sandwiched them together with some leftover Mars Bar sauce (which, by the way, is perfect over vanilla ice cream).

Right – time for a cup of tea and a….

Chocolate Oat Cookies

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 30 single cookies


  • 200g butter

  • ½ tbsp golden syrup

  • 1 cup plain flour

  • 1 cup granulated sugar

  • 2½ cups porridge oats

  • 1 tsp bicarbonate of soda

  • 1 tsp baking powder

  • 1 tsp mixed spice


  • Preheat your oven to 180°C (350°F).

  • Melt the butter and syrup in a pan over medium heat.

  • Mix all the remaining dry ingredients in a bowl and then add the butter and syrup mixture.

  • Mix well to combine.

  • Using your hands, roll the mixture into small balls about the size of a walnut. (You do need to work it together a bit - as if you are using a stress ball).

  • Place on a baking tray and flatten with a fork. Reshape if necessary. (These biscuits do not spread much so flatten as much as possible).

  • Bake for 13 - 15 minutes. They will still be soft when you take them out of the oven but will firm up once cool.

  • Sandwich together with butter icing, chocolate filling or leave as is.

  • For the chocolate filling

    Chop the Mars Bar into small pieces and melt over a medium heat together with the cream and dark chocolate.

  • Mix to a glossy sauce and then refrigerate until it is thick enough to spread on the cookies.

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Hi, I am Susan. I love the art of cooking and I love life! Also am keen to inspire you and try out new ways of cooking. Here on My Golden Pear I write about the latest trends, share my travel discoveries and enjoy improving home and garden.