Easy Chocolate Caramel Hobnobs

MAKE THE HOBNOBS:
1. Preheat your oven to 180°C (350°F / Gas 4). Line two baking trays with baking paper.
2. Mix the oats, flour, brown sugar, baking powder, and salt in a large bowl. If your oats feel very chunky, give them a few quick pulses in a blender — just to break them up a little, not turn them to powder.
3. Add the cold butter and rub it in with your fingertips until the mixture looks like rough breadcrumbs — a few larger lumps are fine.
4. Warm the golden syrup for 10–15 seconds in the microwave so it becomes runny, then stir in the vanilla and 2 tablespoons of milk. Pour over the dry mix and stir until a dough just comes together — add the third tablespoon of milk only if it still looks crumbly.
5. Tip onto a lightly floured surface and roll to about 8mm thick — roughly the depth of two stacked £1 coins. Cut rounds with a 6cm cutter (or the rim of a glass) and place on the prepared trays with a little space between each one.
6. Bake for 12–15 minutes until golden brown. They'll still feel slightly soft when you press them — that's correct; they firm up as they cool. Transfer to a wire rack and leave to cool completely before adding anything on top.

MAKE THE EASY CARAMEL:
7. Put the butter, brown sugar, cream, and golden syrup in a small saucepan over medium heat. Stir everything together until the butter melts, then let the mixture bubble for 4–5 minutes, stirring occasionally, until it thickens and turns a deep golden-caramel colour.
8. Remove from the heat and stir in the vanilla and flaky salt. Pour into a bowl and leave to cool for 30–40 minutes, stirring now and then, until it's thick and spreadable — like soft peanut butter in texture.
9. Spoon a generous teaspoon of caramel onto the top of each cooled biscuit and spread it gently with the back of a spoon or a small knife. Don't go all the way to the edge — leave a small border. Allow to set for 30 minutes.

COAT WITH CHOCOLATE:
10. Melt the chocolate in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth and fully melted. Don't rush it — three short bursts is better than one long one. If the chocolate seizes (turns grainy), add a tiny splash of neutral oil and stir vigorously.
11. Dip each biscuit caramel-side down into the melted chocolate so the top is fully coated, or spoon chocolate generously over the top. Place on a parchment-lined tray, chocolate side up.
12. Pop the tray in the fridge for 20–30 minutes until the chocolate is set firm.

ADD THE ICING DRIZZLE (OPTIONAL):
13. Mix the sifted icing sugar with enough milk to make a smooth, pourable glaze — start with 1 tablespoon and add more a drop at a time. It should run slowly off your spoon.
14. Dip a fork into the glaze and wave it quickly back and forth over the biscuits to create a simple zigzag drizzle. Leave for 20–30 minutes to set before stacking or storing.