Simon Rimmer White Chocolate and Fudge Oat Biscuits recipe on Sunday Brunch

Simon Rimmer and Richard Blackwood served up delicious white chocolate and fudge oat biscuits on Sunday Brunch.

The ingredients are: 225g self raising flour, 200g sugar – demerara, 225g rolled porridge oats, 225g melted butter, 50g golden syrup, Half tsp bicarb mixed with 30ml hot water, 200g vanilla fudge (block) and 250g melted white choccy.

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