Twix Cookies!

Ingredients

• 2 tbsp water
• 4 tbsp coconut oil
• 4 tbsp sukrin sugar free gold syrup
• 100 g almond flour
• 100 g oat flour
• 1 tbsp coconut oil
• 15 g sugar-free sprinkles
• 1 pinch sea salt
• 80 g light sugar-free cooking chocolate
• 1 pinch salt
• 170 g evaporated milk
• 1 tbsp sukrin sugar free gold syrup
• 30 g finesse baking sugar
• 60 g dairy butter

Method

1. Topping: Melt chocolate together with coconut oil. Spread over the biscuit. Sprinkle over some sea salt and finish with cake sprinkles. Store in a tight box in the refrigerator.
2. Spread the caramel over each biscuit using a piping bag.
3. Caramel fudge: Melt the butter, fine confectioners' sugar and sugar syrup in a frying pan. Add condensed milk and bring to a boil over medium heat for approx. 10 minutes Stir until it is thick enough in consistency.
4. Biscuits: Mix all the ingredients together to form a firm dough. Roll out the dough and cut out circles with a round cookie cutter. Roast in the oven at 175 degrees for 7-8 minutes (depending on how thick you make them). Cool after.