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

Method

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).

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.