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
Preheat oven to 150°C. Line 4 oven trays with baking paper
Put flour in a large bowl and stir in oats, sugar, and ½ cup salted roasted macadamias, roughly chopped.
Put butter, syrup and hot water in a small saucepan over a medium heat. Stir occasionally until butter has melted.
Stir bicarbonate of soda and finely grated zest of 1 lime into syrup mixture and remove from heat.
Add warm syrup mixture to oat mixture.
Stir until well combined.
Shape tablespoons of the mixture into 28 balls.
Arrange balls on prepared trays about 8cm apart. Press each ball lightly with your fingers to flatten slightly.
Bake, in batches, for 18-20 minutes or until golden brown. Remove from oven and cool on trays.
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.