Chocolate Cream Biscuits
Ingredients
Makes 28 biscuit sandwiches
Biscuits
100g butter
1/4 cup CSR Golden Syrup
1 3/4 cups quick cooking oats
1/4 cup desiccated coconut
1/2 cup CSR Demerara Sugar
1/4 cup plain flour, sifted
Chocolate Cream
150g Milk chocolate, finely chopped
2 tbsps cream
Method
- Preheat oven to 190º C conventional or 170º C fan forced.
- Combine butter and golden syrup in a medium pan, stir over heat until butter has melted. Stir in remaining ingredients.
- Spoon heaped teaspoonsful of mixture onto baking paper-lined trays. Press lightly with the back of a spoon to slightly flatten.
- Bake for 10 mins or until golden brown. Cool on trays.
- Sandwich together with Chocolate Cream.
Chocolate Cream
1. 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 hr or until spreadable.
Quick alternative - sandwich together with chocolate hazelnut spread.
Comments
Biscuits can be made 4 days in advance and stored in an airtight container. Fill with Chocolate Cream and enjoy within a day.