200g self-raising flour
1 Tsp ground cinnamon
120g light brown sugar
2 TBsp honey
2 TBsp golden syrup
120g white chocolate (for decoration)
Preheat oven to 180°C. Mix the flour, oats and cinnamon in a bowl.
Beat together the butter and brown sugar.
Add the flour mixture, honey and golden syrup to form a dough.
Make 12-14 dough balls (golf ball size).
Place onto lined baking trays. Flatten the balls slightly. Bake for 12-15 minutes until slightly golden. Remove from the oven and let them cool.
Prepare a piping bag with a single-holed nozzle. (To make one out of grease-proof paper, create a cone shape, snip a few millimetres off the end and secure with tape.)
Melt white chocolate (I used the Bain Marie method). Pour into a piping bag.
Pipe chocolate in diagonal lines over the cookies and enjoy!