I modified this recipe to suit my family's sweet-tooth and my desire to improve


  • 125g butter

  • ¼ cup of golden syrup (can substitute with honey)

  • 1 cup of brown sugar

  • 1 egg, lightly beaten

  • ¾ cup of self raising flour (sifted)

  • ¾ cup of plain flour (sifted)

  • ½ cup of rolled oats

  • 1 cup of milk chocolate bits (supermarket prepackaged)

  • 1 Violet Crumble Bar (roughly chopped)

  • 1 tbsp of rice bran oil (or vegetable oil)


  • 1.

    Preheat oven @ 180°c. Prepare trays with lining.

  • 2.

    Combine butter and golden syrup in a small saucepan. Place over medium heat and stir till melted and well combined (approx 3-4 mins). Put this to the side and allow it to cool (when in a hurry I sit the pot in a sink with cold water).

  • 3.

    Combine egg and sugar in a large mixing bowl, mix well. Combined both flours and sift into bowl. Add oats, choc bits, chopped Violet Crumble bar and cooled butter/sugar mixture. Stir mixture until well combined.

  • 4.

    Roll tablespoon of mixture into a ball and place onto the prepared tray. Flatten very slightly. Bake for 8-10 minutes for softer cookies or 12-14 minutes or until golden for firmer biscuits.

  • 5.

    Transfer the cooked biscuits to a wire rack to cool.

  • 6.

    *Variances; white choc chips and macadamia nuts, various nuts and choc chips or substitute the plain flour for hazelnut meal and remove the honeycomb for devine nutty cookies.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 338kj
  • Fat Total 12g
  • Saturated Fat 7g
  • Protein 4g
  • Carbohydrate 53g
  • Sugar 16g
  • Sodium 34mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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I tend to make smaller sized biscuits just for moderation.

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