Chocolate Oat Creams
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 100 g | Butter, chopped | ⅖ cup |
| 60 g | Golden Syrup | ¼ cup |
| 200 g | Rolled Oats | 2¼ cups |
| 110 g | Raw Sugar | ⅖ cup |
| 35 g | Laucke Wallaby Flour | 2½ tbsp |
| CHOCOLATE FILLING | ||
| 150 g | Chocolate | ⅗ cup |
| 60 g | Cream | ¼ cup |
Method
Preheat oven to 180°C.
Combine butter and golden syrup in a saucepan, stir over heat until butter has melted.
Stir in the remaining ingredients.
Roll rounded teaspoons of the mixture into balls, place about 3 cm apart onto prepared baking trays.
Flatten until 1 cm thick.
Baking time approx 15 minutes or until golden.
Loosen biscuits while warm, and cool on trays.
Sandwich biscuits with the chocolate filling.
Chocolate filling: Combine the chocolate and cream in a double saucepan over simmering water until smooth. Refrigerate for 1 hour or until spreadable.
Yield approximately 20.
