1¾ cups gluten free or regular rolled oats*
1½ cups self-raising gluten free flour*
or 1½ cups plain flour
1¼ cups desiccated coconut
¾ cup packed brown sugar
½ teaspoon each ground cinnamon, ginger and nutmeg
185 grams butter
¼ cup golden syrup
1½ teaspoons baking soda
3 tablespoons boiling water
Salted Caramel Filling
¾ cup caster sugar
2 tablespoons water
½ cup cream
pinch sea salt
175 grams butter at room temperature, diced
Preheat the oven to 170°C.
Put the oats in a food processor and process until finely ground. Combine the oats, flour, coconut, sugar and the spices in a large bowl. Melt the butter and golden syrup in a saucepan over low heat.
Combine the baking soda with the water and stir it into the butter mixture which will immediately foam up. Tip onto the dry ingredients and mix together. Put 1 tablespoon of the mixture in the palm of your hand and squeeze tightly to make a firm ball. Place on a baking tray and using your fingertips, press the biscuit into a 9 cm wide circle, leaving space between each one. I cook 9 biscuits per tray.
Bake for 7–8 minutes, turning the tray for even browning. The biscuits should be a good golden colour but not starting to darken too much on the edges. Cool on the tray for 3 minutes then transfer to a cooling rack. Repeat with the remaining mixture. Spread half of the biscuits with the caramel and sandwich together with the remaining biscuits. Makes 21 double biscuits.
Cook's notes: Filled biscuits need to be eaten the same day. Unfilled biscuits will keep in an airtight container for 4–5 days.
I used Bobs Red Mill gluten-free rolled oats and Phoenix Brand self-raising gluten free flour. The biscuits taste the same using either regular or gluten free products but I find using self-raising gluten free flour gives a better result.
Put the sugar and water in a deep medium saucepan and slowly bring to the boil, ensuring all the sugar has dissolved before it boils. Brush the sides of the pot with a pastry brush dipped in water to wash down any sugar crystals.
Boil undisturbed until the sugar begins to change colour, then gently swirl the pan so it colours evenly and the caramel turns a deep golden colour, after about 8 minutes.
Take off the heat and add the cream and salt, taking care as it will bubble up furiously. Return to the heat and cook for 1 minute, stirring constantly. Set aside to cool for 10 minutes.
Stir in the butter a few pieces at a time until the sauce is thick and glossy.