- Large knob of butter
- 1 pudding spoon muscovado sugar
- 2 pudding spoons plain flour
- Half a teaspoon golden syrup
- One piece of chocolate
Add the knob of butter to a mug and then pop the sugar, flour and golden syrup in.
Stir like mad with a fork - it should go kind of crumbly.
Grab a plate and pop some baking paper on it. Pour the mix on top. Grab more baking paper and press down hard on the mix so it compacts into a bit of a circle. If you have got one grab a cookie cutter and try and get as much in the cookie cutter circle as possible then press down again. You should end up with a pretty neat disc shape. Add a chunk of chocolate on top and press it in.
Bung in the microwave for 55 seconds. It's worth stopping and starting it every 25 seconds or so.
Then, because the plate and cookie will be super hot, move the baking paper (with the cookie) onto another plate and let it cool. The chocolate will have melted a bit but you can spread it about on the top of the cookie with the back of a spoon.
After it has cooled it will turn into a rather gorgeous cookie/biscuit.
NOTE: microwaves tend to have personalities - they all have different powers and so the best bet is to go shorter than longer otherwise the middle of the cookie will start to burn. You'll know this has happened because the middle will be brown. Or on black. Or on fire.