The recipe is from the current (April/May 2013) issue of Donna Hay magazine. I made a couple of changes, including reducing the recipe to two-thirds as I used a 20cm x 20cm cake tin (and fitted 3x3 biscuits perfectly). I also didn't have any golden syrup, so I substituted honey.
This recipe is so quick and easy to make. I can't believe I never knew about Lattice biscuits, but they are a perfect top and bottom to this divine "sandwich".
There are so many good recipes in this issue of Donna Hay ~ try the Molten Peanut Butter and Chocolate Fondant Cakes ... Ahhhhmazing! You can thank me later!
Have a great week!