• Preheat oven to 350° Fahrenheit.

Biscuits

• In a stand mixer bowl, beat together the butter, sugar, and light brown sugar until light and fluffy. Add in the corn syrup (or Maple syrup) until fully combined.
• In a medium bowl, whisk together the All-Purpose flour, the wholemeal flour, the rolled oats, the baking soda, and salt.
• Add the flour/oat mixture into the stand mixer bowl on a low speed until a dough is formed.
• Turn the dough onto a lightly floured surface and roll out into a square 25cm by 35cm. Using a 7cm cutter, cut out 12 rounds and place on a baking tray. Bake for 12 to 15 minutes or until golden brown. Cut round with the 7cm cutter to ensure sharp edges.

Caramel

• In a medium pan, add sugar and heat on a low heat until the sugar begins to melt. Shaking the pan from time to time, bring sugar to a boil and cook to a mid to dark amber color.
• Using a separate small pan, heat the cream until warm but not boiling.
• Remove the sugar from the heat and add in the warmed heavy whipping cream. Return the pan and bring to a boil (approx. 248° Fahrenheit).
• Remove from the heat and stir in the butter until incorporated.

Chocolate Coating

• Melt the dark, white, and caramel (if using) chocolate (separately) in the microwave or over pans of gently simmer water. Spoon a portion (100 g) of dark and white chocolate into their own piping bags.
• Using the remaining dark chocolate, coat 6 of the biscuits. Pipe 5 lines using the white chocolate evenly spaced out. Use a toothpick to feather the design.
• Using the remaining caramel (or white) chocolate, coat 6 of the biscuits. Pipe 5 lines using the dark chocolate evenly spaced out. Use a toothpick to feather the design.