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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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I am smelling these baking in my kitchen right now! Found this recipe on line (where the photo came from too) and it reminded me so much of Kingston biscuits (I don't know if you have them?) that I had to try them. Read more . Biscuits without filling can be made up to 4 days in advance. Make sure you eat them the day you fill them though as it is fresh cream and won't keep for long... Not that anyone will want to leave them sitting on a plate! Ingredients:
biscuits |
100g butter |
1/4 cup csr golden syrup |
1 3/4 cup quick cooking oats |
1/4 cup desiccated coconut |
1/2 cup csr raw sugar |
1/4 cup pain flour, sifted |
chocolate cream |
150g milk chocolate, finely chopped |
2 tablespoons cream |
Directions:
1. Preheat oven to 190°C
2. Combine butter and Golden Syrup in a medium pan; stir over heat until butter has melted. Stir in remaining ingredients.
3. Spoon heaped teaspoons of mixture onto baking paper-lined trays. Press lightly with the back of a spoon to slightly flatten.
4. Bake for 10 minutes or until golden brown. Cool on trays.
5. Sandwich together with Chocolate Cream (see below).
6. To make the chocolate cream
7. Combine chocolate and cream in a small heatproof bowl; stir with metal spoon over pan of simmering water until melted and smooth. Refrigerate for 1 hour or until spreadable.
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