Method

• 1.
  Preheat oven to 180°C (160°C fan forced).
• 2.
  For the biscuit, place the butter and sugar the bowl of a stand mixer fitted with the paddle attachment and beat until pale and smooth. Add the egg, and beat to combine. Add the flour, cocoa, malt powder, a pinch of salt and the golden syrup and mix to combine. Turn the dough out onto a baking tray lined with baking paper, then top with another piece of baking paper. Place in the fridge for 30 minutes to firm up.
• 3.
  Remove the dough from the fridge and roll out between the baking paper until 1-1.5mm thick. Chill for 3-4 minutes. Remove from the fridge and peel off the top sheet of baking paper. Bake for 10-12 minutes until cooked through. Remove from the oven and, while the mixture is still soft, cut into 32 6cm x 3cm pieces, then cool completely.
• 4.
  For the mousse mixture, combine all ingredients and a pinch of salt in a heatproof bowl set above a saucepan of simmering water. Stir until melted and combined. Remove the bowl and set aside at room temperature for 1 hour or until thick.
• 5.
  Spread a little of the mousse mixture on top of one of the cooled biscuits, then sandwich with another biscuit. Use a small palette knife to smooth out the edges. Repeat with remaining biscuits and mixture. Place in the freezer to chill until required.
• 6.
  For the glaze, place warm melted chocolate in a heatproof bowl and add the coconut oil. Stir until the coconut oil melts and the mixture is smooth and combined.
• 7.
  Spread the top of each biscuit with a little of the glaze, then place on a wire rack set above a baking tray. Place in the freezer until the glaze has set. Turn over each biscuit, then carefully pour over the glaze to coat all biscuits, allowing excess to drip through the wire rack. Use a palette knife to smooth the surface. Allow the glazed biscuits set slightly, then transfer to another tray lined with baking paper and set aside until the glaze has set completely. Store biscuits in a cool place, or refrigerate.