Step 1
Preheat the oven to 190°C/fan oven 170°C/ Gas Mark 5. Lightly grease 2 baking sheets with a little Trex.

Step 2
Sift the flour and salt into a mixing bowl, then stir in the ground rice or semolina, caster sugar and porridge oats.

Step 3
Melt the golden syrup and Trex over a medium heat, taking care that it doesn’t get too hot. Pour into the mixing bowl and stir well to combine with the dry ingredients.

Step 4
Dissolve the bicarbonate of soda in the milk and stir into the biscuit mixture, then add half the chocolate chips and stir them in.

Step 5
Form half the mixture into 10 balls, placing 5 onto each baking sheet, well spaced apart. Flatten the balls slightly and scatter half the remaining chocolate chips over them, pressing them lightly into the biscuit dough.

Step 6
Bake for about 6-8 minutes until golden brown. Cool for a few minutes, then ease them off the baking sheets whilst still warm and cool completely on a wire rack.

Step 7
Make a second batch of cookies with the remaining dough.