3 great takes on SANDWICH COOKIES

SATISFY YOUR SWEET CRAVINGS WITH THESE INDULGENT BISCUIT TREATS

Golden Gaytime Cookie Sandwiches MAKES 12 PREP & COOK 50 MINS

125g unsalted butter, chopped

½ cup caster sugar

2 tblsps golden syrup

1 egg

1¼ cups self-raising flour

1 cup quick oats

¼ cup malted milk powder

225g Milk Choc Melts

2 tblsps vegetable oil

4 Malt’o’milk biscuits, finely chopped

FILLING

50g unsalted butter, chopped, at room temperature

2 tblsps Top’n’fill caramel

¾ cup icing sugar mixture

1 Line 2 large oven trays with baking paper.

2 Heat butter in a small saucepan over low heat for 7 minutes, or until melted and lightly browned. Pour into a large heatproof bowl.

3 Stir in sugar and syrup. (Mixture will look separated at this stage.) Cool for 5 minutes. Whisk in egg with a fork. Stir in flour, oats and milk powder.

4 Roll level tablespoons of mixture into balls. Place about 5cm apart on prepared trays. Flatten slightly.

5 Cook in a moderate oven (180C) for about 8 minutes, or until golden. Remove. Cool on trays.

6 To make filling, beat butter and caramel in small bowl of an electric mixer until pale. Gradually beat in sugar, beating until light and fluffy.

7 Working with 2 cookies at a time, sandwich together with about

2 heaped teaspoons of filling.

8 Place Choc Melts and oil in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove. Cool for 5 minutes.

9 Working with 1 sandwiched cookie at a time, half dip in chocolate allowing excess to drip away. Transfer to a tray lined with baking paper. Sprinkle biscuit crumbs over chocolate. Stand until set before serving.