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. Ingredients110g of butter or olive spread1/2 cup of barley malt syrup1 egg (beaten)1 Tbsp honey3 cups of flower1 tsp baking powder55g Chocolate Naive Hops (diced)Pinch of saltMethod1. 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!