These are a lot like Anzac biscuits but the butter and sugar are creamed.
Makes about 20 sandwiched biscuits

65g rolled oats
160g softened butter
160g raw caster sugar
55g golden syrup
150g (1 c) plain flour
75g dessicated coconut
400g chocolate, chopped (I always use dark)

Preheat oven to 160C. Process oats in a food processor or coffee grinder until finely ground.
Beat butter and sugar until pale and creamy. Add golden syrup, stir, then add flour, coconut and oats. Form heaped teaspoons into balls and place on lined baking trays, leaving about 5cm space between each for spreading. Press lightly to flatten. Bake until golden, about 15 mins, cool on wire rack.
Melt chocolate and spread over flat side of half of the biscuits, sandwich with remaining biscuits.
Biscuits will keep stored in an airtight container for 2 days.

Recipe from Gourmet Traveller Australia April 2012 issue.