Gold Biscuit Brownies

1: Pre-heat the oven to 180C/160C Fan/Gas 4.

2: Line a 6 holed muffin tin with gold foil cases.

3: Cut 6 of the biscuits into rounds to fit the bases of the cases, using a round cookie cutter. Place these biscuit side down.

4: Set 6 more biscuits aside to decorate the brownies later.

5: Break up the remaining biscuits and set aside.

6: Put the butter, syrup, and sugar in a saucepan over medium heat, stirring until the butter melts and the sugar dissolves.

7: Take the saucepan off the heat and add the chocolate broken into pieces and the vanilla extract. Let it melt for a few minutes.

8: Stir until smooth, then beat in the egg until thick and velvety.

9: Fold in the flour until just combined.

10: Fold in the broken biscuit pieces.

11: Spoon the mixture into the muffin tins and bake for 15-20 minutes until risen and firm to touch.

12: Leave the brownies to cool.

13: Once cooled, spoon caramel between the brownies with melted chocolate from a piping bag.

14: Place the set aside biscuits on the top of each brownie and refrigerate to set.

15: Dust and brush the top of each biscuit with edible gold dust.