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Meanwhile in a saucepan, stir the butter and golden syrup until melted.
Add combined bicarb soda and water.
Stir until frothy.
Pour all of this into the dry ingredients and mix well.
At this point, see how wet the mixture is, it should be fairly sticky.
Just add more water if needed.
Roll spoonfuls of mixture into balls and place on a tray lined with baking paper, allowing room for the biscuits to spread.
Flatten slightly.
Depending on the size you decide to make the biscuits, bake for around 7-8 minutes for smaller size and 9-10 minutes for slightly bigger size.
Allow to cool on a wire rack.
Sandwich together with chocolate ganache.
To make Ganache:
Heat the cream until just before boiling point.
Pour over the chocolate and mix together until smooth.
Allow to cool before sandwiching between biscuits.
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