Ingredients
• 160g unsalted butter, at room temperature
• 160g raw caster sugar
• 55g golden syrup
• 150g plain flour
• 60g desiccated coconut
• 1 tsp cinnamon
• 2 pinches salt
• 85g oatmeal
• 400g milk chocolate, chopped
• 100g walnuts, finely chopped
Method
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Preheat oven to 160°C and line 3 oven trays with baking paper.
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Put butter and sugar in a large bowl and whisk until pale and creamy. Stir through golden syrup. Add flour, coconut, cinnamon, salt and oatmeal, and stir to combine.
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Roll teaspoonfuls of the mixture into 40 balls and put on prepared trays, spaced 4-5cm apart. Press lightly with back of spoon to flatten slightly.
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Bake for 12-15 minutes. Remove from oven and set aside to cool completely on wire racks.
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Put chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let bowl touch the water). Stir until melted, then set aside to cool for 30 minutes or until it reaches a spreadable consistency.
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Spread chocolate on flat side of half the biscuits and sandwich with remaining biscuits, allowing chocolate to ooze out sides.
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Roll each biscuit filling in chopped walnut, then set aside to cool completely before serving.