Ingredients
60g butter, chopped, at room temperature
⅓ cup firmly packed brown sugar
1 egg
2 tsp golden syrup
1 cup self-raising flour, sifted
½ cup coconut
⅓ cup rolled oats
CHOCOLATE GANACHE
2 tbsp thickened cream
100g milk chocolate, finely chopped
Method
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Preheat oven to 180°C. Lightly grease and line 2 oven trays with baking paper.
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For the ganache. In a small saucepan, bring cream almost to the boil on high. Remove from heat and stir chocolate through until melted and smooth. Chill 30 mins until thick and spreadable.
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In a small bowl, using an electric mixer, beat butter and sugar together until fluffy. Beat in egg and golden syrup. Fold flour, coconut and oats through until combined.
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Roll rounded tablespoonfuls of mixture into balls. Arrange on trays 4cm apart. Flatten with a fork. Bake for 10-12 mins until golden brown. Cool on trays.
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Sandwich biscuits with chocolate ganache and chill until firm. Store in an airtight container.
Cook's tips
Unfilled biscuits will keep in an airtight container for up to one week. Filled biscuits will keep 2-3 days in an airtight container.
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