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  1. Home
  2. Baking

Golden Gaytime Cookie Sandwiches

You're going to love this new twist on Australia's favourite ice-cream! - by Jane Ash
  • 30 Sep 2019
Golden Gaytime Cookie Sandwiches
Prep: 35 Minutes - Cook: 15 Minutes - Easy - Serves 12
Proudly supported by

TIP! Unfilled cookies can be made up to one week ahead, while filled cookies can be made up to three days ahead. Keep in an airtight container. Refrigerate in hot weather.

Ingredients

125g unsalted butter, chopped

½ cup caster sugar

2 tablespoons golden syrup

1 egg

1 ¼ cups self-raising flour

1 cup quick oats

¼ cup malted milk powder

225g packet Milk Chocolate Melts

2 tablespoons vegetable oil

4 Malt’O’Milk biscuits, finely chopped

FILLING

50g unsalted butter, chopped, at room temperature

2 tablespoons Top’n’Fill caramel

¾ cup icing sugar mixture

Method

  1. Line two large oven trays with baking paper.

  2. Heat butter in a small saucepan over low heat for 7 minutes, or until melted and lightly browned. Pour into a large heatproof bowl. 

  3. Stir in sugar and syrup. (Mixture will look separated at this stage.) Cool for 5 minutes. Whisk in egg with a fork. Stir in flour, oats and milk powder. 

  4. Roll level tablespoons of mixture into balls. Place about 5cm apart on prepared trays. Flatten slightly.

  5. Cook in a moderate oven (180C) for about 8 minutes, or until golden. Remove. Stand on trays for 10 minutes. Transfer cookies to a wire rack to cool completely.

  6. To make filling, beat butter and caramel in the small bowl with an electric mixer until pale and creamy. Beat in sugar, ¼ cup at a time. Continue beating until light and fluffy. 

  7. Working with two cookies at a time, sandwich together with about 2 heaped teaspoons of filling. 

  8. Place Chocolate Melts and oil in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove from heat. Cool for 5 minutes. 

  9. Working with one sandwiched cookie at a time, half dip in chocolate allowing excess to drip away. Transfer to a tray lined with baking paper. Sprinkle biscuit crumbs over chocolate. Stand until set before serving. 

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Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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