Caramel kisses

Method

1. Heat the oven to 190°C/170°C fan/gas 5. Lightly grease 3 x 12-hole mini muffin tins with vegetable oil.
2. For the biscuit base, use a food processor to whizz the biscuits into fine crumbs. Tip the crumbs into a bowl, add the coconut, sugar and flour, then mix. Pour in the melted butter, golden syrup and milk, then mix to combine.
3. Roll a heaped tsp of the mixture into a small ball, then press it into one of the muffin holes and all the way up the sides. Repeat with the remaining biscuit mixture.
4. Mix the caramel ingredients in a pan. Stir over a low heat for about 5 minutes until the caramel starts to thicken. Pour into a jug, then three-quarters fill the biscuit cases, leaving room for the ganache topping.
5. Transfer to the oven and bake for 20 minutes, then remove from the oven and leave to cool completely.
6. For the topping, gently heat the cream in a small saucepan until steaming. Whisk in the chocolate until the ganache is nice and thick, and all the chocolate has melted. Pour the ganache into a small jug, then pour this chocolate topping into your little caramel kisses.
7. Put the trays in the fridge to set, then remove the kisses from the tins and bring back to room temperature to serve.

From In the Kitchen by Simmone Logue