Ingredients

225g self raising flour

200g sugar – demerara

225g rolled porridge oats

225g melted butter

50g golden syrup

Half tsp bicarb mixed with 30ml hot water

200g vanilla fudge (block)

250g melted white choccy

Method

1. Mix all the biccy ingredients together, then roll into 25-30mm balls, put on greased lined tray, press down with a fork, cook at 180c for 15 mins – cool

2. Put the fudge between 2 pieces of parchment and press/roll until thin (about 2mm)

3. Cut into circles smaller than the biscuits and pop on top of them

4. Now pour over melted choccy and chill until set