Maurice Terzini's Kingston biscuits

Step 1

Whiz the oats in a food processor to a fine powder, set aside.

Step 2

Beat butter and sugar using an electric mixer until thick and pale. With the motor running, add syrup until combined. Gradually add flour, coconut, ground oats and 1/2 tsp salt, beating slowly to combine.

Step 3

Place two 50cm-long pieces of plastic wrap on a work surface. Divide dough into two and place in the middle of each piece. Form into a log, then roll up plastic wrap and twist ends to secure. Chill for 30 minutes to firm up.

Step 4

Preheat the oven to 170°C. Slice each roll into 24 rounds. Divide among four baking paper-lined baking trays and bake for 12 minutes or until dark golden. Set aside to cool completely.

Step 5

Spread melted carob over the top of one Kingston biscuit, then sandwich with another biscuit. Repeat with remaining biscuits.