It’s a good day when the baked-goods-love comes back around – today Sticky Vicky at work (Sticky because she’s the one with the lollie jar on her desk that we always have our sticky fingers in) has made Milk chocolate biscuits.
She tells me the recipe is from a recent issue of Australian Gourmet Traveller magazine and as I enjoy mine with a cup of tea, I liken them to a chewier version of a Kingston biscuit…. sweet, golden and delicious.
Milk chocolate biscuits
Makes: 25 sandwiches; Prep time; 10 minutes plus 15 minutes cooling; Cook time; 15 minutes
65g rolled oats
160g softened butter
160g raw caster sugar
55g golden syrup
150g (1 cup) plain flour
75g dessicated coconut
400g milk chocolate, finely chopped
– Preheat oven to 160C
– Process oats in a small food processor until finely ground, transfer to a bowl and set aside
– Beat butter and sugar in an electric mixer until pale and creamy
– Add golden syrup, stir to combine, then add flour, coconut and processed oats and stir to combine
– Form heaped teaspoons of mixture into balls and place on oven trays lined with baking paper, leaving about 5cm space between each for expanding, then press lightly to flatten
– Bake in batches until golden, approx 15 minutes, transfer to a wire rack and cool completely
– Meanwhile, melt chocolate in a heatproof bowl over a saucepan of simmer water until smooth, then cool to spreading consistency (if chocolate thickens too much, return to heat to melt slightly)
– Spread over flat side of half the biscuits, sandwich with remaining biscuits and set aside to set for 20 minutess
– Biscuits will keep stored in airtight container for 2 days (if they last that long)
Lucy in the Larder 