This morning I woke with an epiphany and I knew that the baking gods wanted me to make beer biscuits.

These biscuits contain barley malt syrup and hopped chocolate chips, courtesy of Naive. They definitely have a beery taste to them and I like the fact that they're a treat but not too sweet. They won't keep me awake at night if I eat them all, which is about to happen.

This is a super easy recipe, suitable for a baking novice like me. It makes eight or nine biscuits.

Ingredients

110g of butter or olive spread

1/2 cup of barley malt syrup

1 egg (beaten)

1 Tbsp honey

3 cups of flower

1 tsp baking powder

55g Chocolate Naive Hops (diced)

Pinch of salt

Method

1. Gently heat the butter in a pan on the lowest heat on the hob. Stir in the barley malt syrup and honey. Mix well. Leave to cool.

2. Sift the flour, baking powder and salt into a large bowl. Add in the chocolate chips and mix through.

3. Add the beaten egg to the butter/syrup mixture and stir thoroughly. 

4. Pour the butter mixture in the flour mix a quarter at a time, stirring well with a wooden spoon or spatula. When you've finished you should have a soft dough.

5. Cover the bowl with cling wrap or a plate and leave in the fridge for half an hour.

6. Place a sheet of baking paper onto a baking tray. Tear off balls of dough, about the size of a decent plum, then roll into a ball and place on the baking paper, squashing them slightly into a disc shape.

7. Place in a pre-heated oven on 150°C for around 25 minutes (on 'bake' setting).

8. Leave to cool on a rack for at least 30 minutes (if you have a rack, which I don't).

9. EAT!