Preheat the oven to 350℉ (180℃) fan assist. Line 2 baking trays with parchment paper and set aside.

In a large bowl, whisk together the flour, oats, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and brown sugar on medium-high speed until pale and fluffy, about 4 minutes.

Add the golden syrup and mix until incorporated.

Reduce the speed to low, add in the dry ingredients and mix until just combined. Cover with cling wrap and refrigerate for 20 minutes.

Using a 1 tablespoon measure, scoop the dough and roll into balls. Place them on your prepared baking trays about 3 inches (7.5 cm) apart and flatten each ball to about 2 inches (5 cm) in diameter.

Bake for 10-12 minutes, or until evenly golden brown. Allow to cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.

In a microwave-safe bowl add the chocolate and butter and microwave in 30 second intervals, stirring in between each, until fully melted.

Dollop a teaspoon of chocolate on 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 classic Hobnob look!

Place the cookies in the fridge for 10 minutes or until the chocolate is fully set.

Enjoy with a cup of tea! Store leftover Hobnobs in an airtight container at room temperature for up to 3 days.