Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
In a stand mixer fitted with the paddle attachment, beat the butter and sugar until pale and smooth.
Add the golden syrup and beat until it's incorporated.
On a low speed, mix in the oats, flour, soda, baking powder and salt.
Roll small tablespoons of dough into balls and flatten on the tray, until they are about 2 inches in diameter. Leave room between the cookies for spreading.
Bake for 10 - 12 minutes, until golden brown. Allow to cool on trays.
Melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water.
Spoon a teaspoon of chocolate onto the underside of each cookie and spread out evenly. Allow to set before enjoying/dunking into tea. Makes 20 hobnobs.
Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2015/09/07/chocolate-coated-hobnobs-oat-cookies/