The milk powder in this recipe is optional, but it’s a clever addition to any biscuit recipe, helping create extra depth of caramelised, slightly nutty flavour. 

Makes 30 

Ingredients  

For the caramel ganache:

1 large slab (150g) white chocolate, chopped
½ cup (125ml) cream
½ can (180g) caramel treat

For the biscuits:

 Method  

1. For the ganache, add chocolate and cream to a bowl and microwave for 30 seconds. Swirl the bowl to coat chocolate in the cream to encourage melting. After microwaving for another 30 seconds, whisk into a smooth ganache (see cook’s note).
2. Whisk through the caramel treat. Store ganache in the fridge, stirring every 10 minutes while it thickens up.
3. For the biscuits, stir butter, icing sugar and golden syrup together in a large bowl.
4. Add coconut to a dry frying pan over medium-low heat. Toast and stir continuously for 5 minutes or until golden and evenly toasted. Remove.
5. Whisk coconut and egg through the butter mixture.
6. Sift the flour, salt, milk powder, baking powder and bicarb into the butter mixture.
7. Stir everything together with a wooden spoon until a smooth biscuit dough forms.
8. Cut out two large pieces of baking paper. Roll dough out onto one piece of paper to ¼cm in thickness. Cover top of the dough with the second piece of paper. Refrigerate for 30 minutes to firm up.
9. Preheat the oven to 180°C.
10. Use a fluted or straight-edged rectangular cookie cutter (ours was 5×6.5cm) to cut out a batch of biscuits.
11. Arrange biscuits on a tray a few centimetres apart and bake for 12-14 minutes, until a deep golden colour. Remove and cool.
12. Bring off-cuts together and re-roll to cut out as many biscuits as possible. Bake once the first batch comes out of the oven.
13. Once cooled, store plain biscuits in an airtight container and keep ganache covered in the fridge until ready to lather and serve.
14. Sandwich two biscuits together with a thick lathering of ganache. Serve for tea.

Cook’s Note  

After bringing the ganache together, blitz the mixture with a stick blender – this helps stabilise the ganache and thicken it nicely.  

Recipe & styling: Sjaan van der Ploeg
Photography: Zhann Solomons