Oaty nobbles

1. Using electric beaters or a freestanding mixer, cream 130g butter and the sugar until light and fluffy (about 5 minutes). Mix in the golden syrup and vanilla, then reduce the speed to very low. Add the flours, oats and salt; mix until just combined. Bring the biscuit dough together into a disc, wrap in cling film and chill for 30 minutes.

2. Preheat the oven to 180˚C, gas mark 4, and line 2 baking trays with baking parchment. Roll out the dough between 2 pieces of baking parchment to 0.5-0.6cm thick. Cut out 6-7cm circles and use a palette knife to lift them onto the lined trays. Re-roll any excess to cut out more biscuits. Bake one tray at a time for 10-15 minutes, rotating the tray halfway through, until turning golden at the edges. Transfer to a wire rack to cool completely.

3. If coating the digestives in chocolate, melt the chocolate and remaining 30g butter in a heatproof bowl over a pan of simmering water, ensuring the bowl does not touch the surface. Stir to combine, then carefully dip one side of each cooled biscuit in the chocolate mixture. Leave chocolate-side up on the wire rack until set. These will keep for 4 days in a sealed container.