Chocolate Oat, and Raisin Caramel Biscuit

Place the butter into a mixing bowl and cream till you get a soft texture

Add the sugars to the butter in 3-4 additions

Add in the eggs and vanilla and mix

Sieve the plain flour, bicarbonate of soda, cocoa powder and salt together

Add in the oats to the dry and mix until it is all incorporated

Add your dry ingredients into the mixer with your butter, sugar and egg mix

Add in the chocolate chips and raisins

Rest in the refrigerator for 30min then divide into balls
Place the balls into silicon mats - you can wet your fingers slightly to avoid the dough sticking when pressing down
Cook at 160c for 15 min

Place the textured sheet on to a plastic board
Spread a thin layer of Callebaut 823 milk chocolate on to the texture sheet
Allow the chocolate to go touch dry and then cut out discs witha pastry cutter
Place some grease proof paper and another plastic board on top and allow to set
Pipe some Callebaut Caramel on top of the cookie and then place the disc of chocolate on top.