Chocolate Almond Crunchies

Heat the oven. 170 degrees conventional. 150 degrees fan oven. Gas mark 3. 325 Fahrenheit.

Using a sharp knife, chop the chocolate into chunks.

Place the butter, sugar and syrup in a saucepan, place on a gentle heat and let it all dissolve.

Meanwhile, chop the nuts.

Once melted, take the butter mixture off the heat and allow to cool.

Sift the flour & salt into a large mixing bowl, add the porridge, half the chocolate and nuts, give it a quick mix before pouring in the butter mixture.

Use a wooden spoon to bring the mixture together to form a dough.

Prepare 2 baking sheets and line with greaseproof paper.

Halve the dough and break off 9 even sized balls (think walnut), roll them into rounds in the palm of your hand.

Place the balls evenly spaced on the first baking sheet and gently flatten with the palm of your hand. They should be approximately 6cm (2.5 inch) in diameter. Watch out - they will spread on the tray in the oven so give them plenty of room!

Place the baking sheet on the centre shelf for 15 minutes. Then repeat with tray 2.

Remove from the oven and leave to cool on the tray for 10 minutes.

If you have one, transfer to a wire cooling rack to cool completely.

Store in an air tight container. They are delicious so I don't think they will last long.