MILK CHOCOLATE BISCUITS makes about 40 small biscuits - sandwiched together = 20
65g rolled oats 160g softened butter 160g caster or raw cane sugar 55g golden syrup 150g (1 cup) plain flour or gluten free flour 75g dessicated coconut 400g milk chocolate, finely chopped
Method Preheat oven to 160C
Process oats in food processor until finely ground and transfer to a bowl and set aside. Beat butter and sugar in an electric mixer until pale and creamy (2-4 minutes). Add golden syrup, stir to combine, then add flour, coconut and processed oats and stir to combine. Form heaped teaspoons of mixture into balls and place on oven trays lined with greaseproof paper, leaving about 5cm apart. Press lighlty to flatten. Bake in batches until golden (15 minutes), transfer to cooling rack. Meanwhile, melt chocolate over barley simmering water until smooth, then cool to spreading consistency. Spread over flat side of biscuits and sandwich together. Let set about 15 minutes. Biscuits will keep in an airtight container for 4 days.