Ingredients
100g butter
1/4 cup Chelsea Golden Syrup
1 3/4 cups quick cooking oats
1/4 cup desiccated coconut
1/2 cup Chelsea LoGiCane Low GI Sugar
1/4 cup plain flour, sifted
Chocolate Cream
150g milk chocolate, finely chopped
2 Tbsp cream
Method
Preheat oven to 190°C conventional or 170°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 minutes or until golden brown. Cool on trays. Sandwich together with chocolate Cream.
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. For a quick alternative - sandwich together with chocolate Hazelnut Spread.
Products Used in this recipe
Overall rating
Recipe Rating: 3
3 ratings, 61 people added this to their Favourite Recipes.
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