INGREDIENTS

• 1 3/4 cups rolled whole oats

• 1 cup spelt flour or plain wholemeal flour

• 2/3 cup rapadura sugar or brown sugar

• 2/3 cup desiccated coconut

• 1/3 cup pure maple syrup or golden syrup

• 120g pure butter

• 1 tsp bicarb soda

• 2 tsp water

• 200g good quality dark chocolate, finely chopped

• 2 tbsp full cream milk or preferred milk
  

METHOD

Preheat oven to 180°C.  Line 2 baking trays with baking paper. Mix together oats, flour, sugar and coconut in a bowl.

Place syrup and butter in a small saucepan, stir over medium heat until butter has melted. Remove from heat. Add bicarb soda and water. Stir to combine. Pour over dry ingredients and mix into a stiff dough.

Roll small spoonfuls of mixture and place onto prepared baking tray. Flatten slightly with the back of a spoon. Bake in the oven for 7-8 minutes or until golden brown. Remove from oven and set aside to cool. 

Place chocolate and milk in a heatproof bowl. Microwave for 10-15 seconds . Stir until mixture is smooth. Place a small spoonful of melted chocolate onto half the cooled biscuits and sandwich with remaining biscuits. Store in an airtight container.