These biscuits can be made up to four days in advance and stored in an airtight container. When you're ready, fill with Chocolate Cream and enjoy within a day.

For the 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

And for the Chocolate Cream: 

Chocolate Cream
150g milk chocolate, finely chopped
2 tablespoons cream

Method

1. Preheat oven to 190°C conventional or 107°C fan forced.

2. Combine butter and CSR 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).

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.

Quick Alternative

Sandwich together with Chocolate Hazelnut Spread.

Orange Shortbread

Lemon Tart

Apple & raspberry crumble

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