300g plain flour

1 tsp bicarbonate of soda

120g soft brown sugar

70g oats

1 tsp flaky sea salt

180g unsalted butter, cold, cubed

150ml milk

1 tbsp honey

½ tsp vanilla extract

FOR THE CHOCOLATE COATING

250g dark or milk chocolate, chopped

1. Place the flours, bicarbonate of soda, brown sugar, oats and salt in the food processor and pulse a few times to combine. Add the cubed butter, and process until the mixture resembles coarse breadcrumbs. Tip the mixture out into a large mixing bowl and add the milk, honey and vanilla. Use your hands to bring the dough together, then divide roughly into two. Wrap each loosely in cling film, then press gently to form flattened discs. Refrigerate for about an hour.

2. Preheat oven to 195˚C (175˚C fan-forced), and line two baking trays with baking paper.

3. Unwrap one of the discs of dough and roll out on a lightly floured workbench to about 4-millimetre thickness. Brush away any excess flour after rolling, then prick holes all over the dough with a fork (this helps prevent air pockets forming). Stamp out with cookie cutter of your preferred shape and size. (The oven time given is for a round cutter approximately 7 centimetres diameter; you may need to adjust the baking time depending on the size of your biscuits.) Place onto a lined baking tray, a few centimetres apart. Repeat with the remaining piece of dough.

4. Bake for about 15 minutes or until the biscuits are deep golden brown – they should be completely firm when cooked. Transfer to a cooling rack and cool completely before serving.

5. To coat in chocolate, melt the chocolate in a small bowl set over barely simmering water. Stir gently until smooth, then allow to cool at room temperature for 10 minutes before spooning a little dollop onto one side of each cookie. Spread with the back of a spoon to form an even coating, then set on an oven rack to cool completely.

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