GIANT CHOCOLATE HOBNOB

Serves 10-12

Ingredients

100g butter
100g golden caster sugar
100g hobnobs
100g oats

To decorate

100g chocolate

Equipment

20cm round, grease and lined loose bottomed tin

Method

Preheat the oven to 170C/Gas 4.

Blitz the biscuits in a food processor or in a plastic food bag crushed into crumbs using a rolling pin.

Place the butter and sugar together in a small to medium saucepan and gently heat until the butter has melted, stirring occasionally.

Take the saucepan off the heat and stir in the crushed-up biscuits and oats.

Transfer the mixture into your lined tin, flattening and pressing the mixture out evenly using the back of a spoon.

Bake in the centre of the oven for 15 mins approx, until lightly golden brown.

Allow the bake to cool fully in the tin. Once the biscuit has fully cooled remove from the tin and place flat bottomed side up on a large plate.

Melt the chocolate in a microwave or a heatproof bowl set over a pan of simmering water.

Carefully pour and spread over the flapjack, using a palette knife or rounded knife to evenly cover the surface.Allow to cool slightly before creating the distinctive chocolate covered biscuit markings by pulling your palette knife over the chocolate in opposite directions.

Allow the chocolate to fully set before cutting the biscuit into slices and serving.