Oat Biscuit Sandwiches With Chocolate Ganache

clock 20 minutes + 10 minutes bowl Serves 35


  • 2 cups rolled oats
  • 1 cup plain flour
  • 1 cup desiccated coconut
  • 1/2 cup firmly packed brown sugar
  • 175g butter, chopped
  • 1/3 cup golden syrup
  • 1 tsp bicarbonate of soda
  • 1/4 cup pure cream
  • 100g milk chocolate, chopped
  • 100g dark chocolate, chopped
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  • 1. Preheat oven to 180°c. Grease and line 4 baking trays with baking paper.

  • 2. Combine oats, flour, coconut and sugar in a large bowl.

  • 3. Place 125g butter, syrup and 1/4 cup water in a saucepan over medium heat and cook, stirring, for 2 minutes or until butter melts. Remove from heat. Stir in bicarbonate of soda until mixture foams. Add to dry ingredients, stirring well to combine.

  • 4. Roll tablespoonfuls of mixture into balls and place, about 8cm apart, on trays. Press down with the back of a spoon to create 5cm discs.

  • 5. Bake for 12 minutes or until golden. Remove and cool on trays.

  • 6. Meanwhile, gently heat cream and remaining butter in a saucepan until butter melts and mixture just comes to a boil. Remove from heat.

  • 7. Add milk chocolate and dark chocolate, stirring until melted. Return to heat, if needed. Cool and allow to thicken. Sandwich 2 biscuits with 1 tsp chocolate filling. Chill to firm.

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