Biscuits
100g Tararua Butter
¼ cup Chelsea Golden Syrup Tin
1 ¾ cups quick cooking oats
¼ cup desiccated coconut
½ cup Chelsea Demerara Sugar
¼ cup Edmonds Standard Grade Flour, sifted

Chocolate Cream
150g dark chocolate, finely chopped
2 tablespoons thickened cream

Preheat oven to 190ºC conventional or 170ºC fan forced.

Combine Tararua Butter and Chelsea Golden Syrup in a medium pan, stir over heat until Tararua Butter has melted. Stir in remaining ingredients.

Spoon heaped teaspoonfuls 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.

Combine chocolate and cream in a small heatproof bowl, stir with metal spoon over a pan of simmering water until melted and smooth. Refrigerate for 20 minutes to allow mixture to thicken slightly.

Sandwich biscuits together with chocolate cream.

Makes 28 sandwich biscuits. 

Chelsea Golden Syrup in the iconic red and gold tin is the best for baking. It has a thicker consistency and richer caramel flavour than Chelsea Easy Pour Golden Syrup (which is more suited to drizzling and marinades).