A sweet classic
Give your favourite Aussie bickie a caramel and chocolate twist for a new taste sensation
STEP 1 To make caramel filling, put all ingredients in a medium saucepan over medium heat, stirring occasionally, until mixture boils. Cook, stirring constantly and quickly, for a further 10 minutes or until mixture is thick and light golden brown. Transfer to a heatproof bowl. Set aside for one hour.
STEP 2 Meanwhile, preheat oven to 150°C fan-forced (170°C conventional). Line 4 oven trays with baking paper.
STEP 3 Put flour in a large bowl and stir in oats and sugar.
STEP 4 Put butter, golden syrup and hot water in a small saucepan over medium heat. Cook, stirring occasionally, until butter has melted.
STEP 5 Stir bicarb into syrup mixture and pour onto oat mixture. Stir until well combined.
nShape mixture into 28 balls, just slightly less than 1 tablespoon in size.
STEP 6 Arrange balls on prepared trays 7cm apart. Press down on each ball with a fork to flatten slightly. Bake for 20 minutes, swapping trays halfway through cooking, or until golden brown. Cool completely on trays.
STEP 7 Roll cooled caramel filling into 14 balls, just slightly less than 1 tablespoon in size. Squash balls using your hands until discs are the width of the biscuits. Sandwich discs between 2 biscuits. Repeat with remaining caramel filling and biscuits.
STEP 8 Drizzle a little chocolate on top of each biscuit sandwich and set aside for 30 minutes to allow chocolate
to set. Serve.