Oatilicious biscuit with the perfect mix of melted white chocolate and fudge bites.
White Chocolate and Fudge Oat Biscuits
24
30
MINS
MINS
Metric
Imperial
INGREDIENTS
| 225g | Self-raising flour |
| 200g | Demerara sugar |
| 225g | Rolled porridge oats |
| 180g | Trex |
| 50g | Golden syrup |
| 1⁄2 tsp | Bicarbonate of soda, mixed with 1 tsp hot water |
| 200g | Vanilla fudge pieces |
| 250g | White chocolate, melted |
Method
Preheat oven to 180C/ 350F/ gas mark 4.
Prepare a grease lined tray.
Mix flour, sugar, oats, Trex and golden syrup together in a bowl, then roll in to 3cm sized balls. Roll flat and place on to the grease proofed tray for 15 minutes.
Roll out the fudge between 2 pieces of grease proof paper and roll until around 2mm thick.
Cut into smaller circles than the biscuits, and place on top. Pour over the melted chocolate and chill until set before serving.
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