Method

Place the flour, oatmeal, salt and bicarb into a large mixing bowl, stir and rub in the butter until it looks a bit like bread crumbs.

Stir in the sugar then add the milk and bring the mixture together, squeezing and kneading in the bowl to form a dough.

Flatten into a disc, wrap in cling film and place in the fridge for 30 minutes.

Line two baking trays with baking paper. Place the dough between 2 sheets of baking paper and roll the dough to 3mm thick.

Using a 6.5cm straight sided cutter stamp out circles. Place on the prepared trays leaving spaces between. Prick the surface of the biscuits with a skewer or fork and place in the fridge for 20 minutes.

Preheat your oven to 190°C/170°C fan. Take the chilled biscuits from the fridge and bake in the oven for 15-20 minutes until golden and crisp. Leave to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Break the chocolate into small chunks and place in a heatproof bowl set over a pan of simmering water. Once the chocolate has melted remove from the heat. Dip a teaspoon in the melted chocolate and place it on top of one biscuit.

Working from the middle to the edge spread the chocolate so the surface is thinly coated. Using a skewer, draw lines across the chocolate horizontally and then vertically to create a pattern on the surface of the chocolate.

Repeat on the other biscuits until the melted chocolate is used up. Leave the biscuits until the chocolate has set.