Menu
Prep 20 mins
Cooking 20 mins
Makes 20
A delicious twist on a classic.
Preheat oven to 180C and grease and line a slice tray.
Combine the rolled oats, flour, sugar and coconut in a large bowl.
Place 50g of the butter and 1 tbsp. of the golden syrup in a small saucepan and bring to the boil.
Remove from heat, add the bicarbonate soda and boiling water and stir until mixture doubles in size.
Pour into the dry ingredients and mix well. Press mixture into the lined tray making sure it evenly covers the base. Bake for 10 minutes or until golden brown.
Meanwhile, combine the remaining butter, golden syrup and condensed milk in a saucepan on medium heat and cook, stirring often until the mixture is golden and bubbling, about five minutes.
Pour caramel over warm biscuit base and bake a further 10 minutes.
Allow to cool then melt the chocolate in a glass bowl atop a saucepan of simmering water then spread over the caramel layer. Allow to set in the fridge before slicing with a warm knife.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
Copyright © 2024 The Healthy Baker. All Right Reserved | Website by Whitehat Agency
