I modified this recipe to suit my family's sweet-tooth and my desire to improve
Preheat oven @ 180°c. Prepare trays with lining.
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).
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.
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.
Transfer the cooked biscuits to a wire rack to cool.
*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.
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