A sweet clas­sic

Give your favourite Aussie bickie a caramel and choco­late twist for a new taste sen­sa­tion

Better Homes and Gardens (Australia) - - May Contents -

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.

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