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.

Ingredients

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:

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).

To make the chocolate cream

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.


Extra sweet ideas:

Orange Shortbread

Lemon Tart

Apple & raspberry crumble

Or click here to register for more great recipes using CSR sugar products.