180g unsalted butter, at room temperature
1 cup rolled oats
1 cup raw macadamias
1 cup plain flour
1 teaspoon baking soda
1 teaspoon salt
⅔ cup brown sugar, packed tightly
Preheat oven to 180°C fan-forced. Line 2 baking trays with non-stick baking paper.
Melt 80g of butter in a medium saucepan over a medium to low heat. Add the oats and cook, stirring, for 10 minutes until toasted. Remove from the heat and set aside to cool.
Blend the macadamias for 2 to 3 minutes until it forms a butter. In a medium-sized bowl combine the flour, baking soda and salt and set aside. In an electric mixer combine the remaining butter and brown sugar until creamy. Add the macadamia butter and salt and mix well until combined.
Fold through the oats and the flour mixture and turn out onto a piece of non-stick baking paper. Roll into a ball, wrap well and place the dough into the fridge for 20 to 30 minutes until chilled.
Remove the dough from the fridge, roll into walnut-sized balls and place 3cm apart on the lined trays. Flatten slightly with the back of a spoon. Bake for 10 to 12 minutes or until golden. Cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.
400g can condensed milk
60g macadamia butter
2 tablespoons golden syrup
1 teaspoon salt
To make the filling, combine the condensed milk, macadamia butter, golden syrup and salt in a heatproof bowl. Place over a pan of boiling water and stir occasionally for 12 to 15 minutes or until the caramel is thick.
Allow the caramel to cool slightly for 10 minutes before spooning onto the flat sides of half the biscuits. Top with the remaining biscuit halves and allow to cool and become firm before eating.