Preheat the oven to 350 F /180 C and line a few trays with parchment paper.

With a hand or stand mixer cream the butter and the brown sugar until pale, fluffy and smooth.

Add the golden syrup and beat until it's incorporated.

On a low speed, mix in the oats, flour, baking soda, baking powder and salt.

Once the dry and wet ingredients are evenly combined bring the dough together into a ball, wrap with cling wrap and refrigerate for 15-20 minutes.

Roll the dough into small balls about the size of a tablespoon and flatten on the tray until they are about 2 inches in diameter. Be sure to leave a bit of room between the cookies for spreading.

Bake for 10-12 minutes, until golden brown, then allow to cool on the trays.

Melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water or in the microwave.

Spoon a teaspoon of chocolate onto the top of each cookie and spread out evenly using the back of a spoon.

Once the chocolate has slightly set swirl your spoon across the chocolate working your way down the cookie in the shape of a figure eight. This will create that beautiful classic hobnob look!

Allow to set before enjoying/dunking into tea.