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.
Nutritional analysis per serving (14 servings)
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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