NB: Reeses Unwrapped Minis NOT Miniatures are gluten free as are regular peanut butter cups. The miniatures in foil have a may contain warning.

1. Add the butter and golden syrup to a pan, gently melt over a low heat until just melted and combined.

2. Pour the butter into a bowl and add the peanut butter and sugar, stir well. For peanut butter I went for a natural 100% peanut butter rather than one with anything added extra - most if not all peanut butters are gluten free.

3. Sift in the gluten free self raising flour and mix, you want a nice soft handleable dough, it shouldn't crumble apart. If it does crumble add a splash of milk.

4. Roughly chop the peanut butter cups and add to the dough, gently knead them through the dough so they are fairly evenly spread through.

5. Roll the dough into a sausage shape you want about a 2inch diameter and around 8 inch in length. Slice it up, I got 14 nice size cookies from it.

6. Place the rounds on lined baking trays, leave a fair gap between them (I got 7 on a tray) as they do spread a little. Place in an over preheated to gas mark 4/180c and bake for 25-30 mins until a dark golden brown.

7. Once baked, allow to cool for 10 mins on the tray before lifting off, this gives them time to firm up, then allow them to cool fully for at least half an hour.

8. Chop or crush more Reeses Peanut Butter Cups and set aside.

9. Melt the milk chocolate and cover one half of each biscuit, scatter over some of the peanut butter cups so it sticks to the melted chocolate and let set before enjoying with a brew!