INGREDIENTS

BISCUIT:

½ Cup crushed FreshLife macadamias
1 Cup flour
1 Cup caster sugar
1 Cup desiccated coconut
2 Cup rolled oats
125g butter
2 tbsp golden syrup
1 tsp baking soda
3 tbsp boiling water

HOKEY POKEY:
5 Tbsp White Sugar
2 Tbsp Golden Syrup
1 tsp baking soda

300g white chocolate, melted

METHOD

1. Preheat the oven to 180 degrees

2. Make the hokey pokey by gently heating sugar and golden syrup in a saucepan until dissolved.

3. Bring to boil for 2 mins. Add the baking soda and stir fast. Transfer to silicone mat and let cool.

4. Break into small pieces and reserve.

5. For the biscuits, Place the flour, sugar, coconut and oats in a bowl and stir. Make a well in the center.
6. Melt butter and golden syrup in a saucepan. Dissolve baking soda in boiling water.

7. Add wet ingredients to dry ingredients and mix to combine.

8. Roll into balls Place on baking tray and bake for about 15 minutes.

9. Transfer to cooling rack and once cooled, dip half of each cookie into the melted white chocolate and then top with the hokey pokey