Chocolate Caramel Hob Nobs

Method

1. 1
   In a large mixing bowl, combine the self-raising flour, light brown sugar, oats, bicarbonate of soda, and salt. Mix until it forms a sand-like texture.
2. 2
   Add the melted unsalted butter and golden syrup, and mix until combined.
3. 3
   Divide the dough into 50g portions. Roll each into a ball, flatten, and shape into biscuit shapes.
4. 4
   Place the shaped biscuits on lined baking paper and refrigerate for 1 hour.
5. 5
   Preheat your oven to 180°C fan.
6. 6
   Bake for 10–12 minutes, until the edges are golden.
7. 7
   Leave to cool for 30 minutes. The biscuits should be firm enough to pick up without breaking.
8. 8
   Spread a layer of caramel on each biscuit and refrigerate for 1 hour.
9. 9
   Add a layer of milk chocolate to each biscuit, using a knife to create a serrated pattern before the chocolate sets.
10. 10
    Refrigerate until set. Enjoy!