Supplies

Biscuits

  • 175 grams plain flour
  • 175 grams wholemeal flour
  • 125 grams light brown sugar
  • 150 grams cold butter
  • 1/2 teaspoon bicarb of soda
  • 50 grams porridge oats
  • Glass of milk

Caramel

  • 120 grams double cream
  • 1 teaspoon sea salt
  • 20 grams golden syrup
  • 140 grams caster sugar
  • 40 grams chopped butter
  • 150 grams dark chocolate, melted

Steps

Biscuits

  1. Preheat the oven to 180C.
  2. Blend the oats in a food processor until they are finely ground, or chop them very finely with a knife. Add the flours, sugar, bicarb of soda and butter.
  3. Pulse the butter and add a bit of milk into the dry ingredients until it starts to clump together.
  4. Roll out the digestive mixture between 2 pieces of clingfilm until it is around 1 centimeter thick.
  5. Use a 5 centimeters round cutter to cut biscuits out of the dough and bake for 8-10 minutes, or until golden brown.

Caramel

  1. To make the caramel, combine the sugar and syrup in a saucepan and melt over a medium heat until it reaches 155 degrees.
  2. Remove from the heat and stir in the butter, then heat to 127 degrees. Stir in the double cream and salt before pouring into a greased and lined baking tray to set.
  3. Press digestive biscuits into the caramel layer, then dip caramel side down into the dark chocolate.
  4. Sprinkle with sea salt and enjoy.