Ingredients
1 cup plain flour
2 cups rolled oats
¾ cup white sugar
125g butter, chopped
2 Tbsp golden syrup
2 Tbsp hot water
1 tsp bicarbonate of soda
½ cup salted roasted macadamias
Lime, finely grated zest
200g melted white chocolate
Method
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Preheat oven to 150°C. Line 4 oven trays with baking paper
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Put flour in a large bowl and stir in oats, sugar, and ½ cup salted roasted macadamias, roughly chopped.
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Put butter, syrup and hot water in a small saucepan over a medium heat. Stir occasionally until butter has melted.
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Stir bicarbonate of soda and finely grated zest of 1 lime into syrup mixture and remove from heat.
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Add warm syrup mixture to oat mixture.
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Stir until well combined.
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Shape tablespoons of the mixture into 28 balls.
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Arrange balls on prepared trays about 8cm apart. Press each ball lightly with your fingers to flatten slightly.
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Bake, in batches, for 18-20 minutes or until golden brown. Remove from oven and cool on trays.
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Once biscuits are cooked and cooled, dip ⅓ of each biscuit in 200g melted white chocolate, then set aside on trays to allow chocolate to set. Serve.
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