Why do i associate food with Easter?As i am sure it is with many households traditions take over at this time - Good Friday = home made hot cross buns and fresh fish.  Saturday, Sunday and Monday = chocolate, chocolate and lots of cosy, comforting food! The forecast is fantastic so perhaps this year i won't spend quite as much time in the kitchen as it is looking like picnics and lots of fresh autumn air. These delicious biscuits are very similar to an Anzac but sandwiched together with chocolate.  They have been a real hit with the children and would be perfect packed in the hamper for your picnic.

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.