Instructions

MAKE THE ENHANCED HOBNOB BISCUITS:
1. Prepare workspace: Preheat oven to 180°C (350°F). Line two large baking sheets with parchment paper.
2. Combine dry ingredients: In large bowl, whisk together oats, flour, brown sugar, baking powder, and salt. If the rolled oats are large and flaky, pulse them in a blender for a few seconds.
3. Rub in butter: Add cold cubed butter, rubbing with fingertips until mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
4. Create binding liquid: Warm golden syrup slightly, mix with vanilla and 2 tablespoons milk.
5. Form dough: Add liquid to dry ingredients slowly, mixing gently until dough just comes together. Add more milk only if needed - dough should hold together but not be sticky.
6. Roll precisely: On lightly floured surface, roll dough to exactly 8mm thickness for proper caramel ratio.
7. Cut uniformly: Using 6cm round cutter, cut biscuits and place on prepared baking sheets, spacing 3cm apart.
8. Bake to perfection: Bake 12-15 minutes until golden brown and firm to touch. Don't overbake.
9. Cool completely: Transfer to wire racks, cool completely before proceeding with caramel.

PREPARE THE PROFESSIONAL CARAMEL LAYER:
10. Create dry caramel: In heavy-bottomed saucepan, combine sugar, water, and golden syrup. Cook over medium-high heat without stirring until deep amber color (160°C/320°F).
11. Add cream carefully: Remove from heat, slowly whisk in warmed cream (mixture will bubble vigorously).
12. Finish caramel: Stir in butter, vanilla, and salt until completely smooth and glossy.
13. Cool to spreadable consistency: Let cool 30-40 minutes until thick but still spreadable.
14. Apply caramel layer: Using offset palette knife, spread exactly 2-3mm thick layer on each biscuit top.
15. Set caramel: Allow to set for 45 minutes until firm but not hard.

EXECUTE PROPER CHOCOLATE TEMPERING:
16. Prepare chocolate: Chop 300g chocolate finely, setting aside 100g for seeding.
17. Melt initial chocolate: Melt 200g chocolate in double boiler to exactly 50°C (122°F), stirring constantly.
18. Seed method: Remove from heat, add remaining 100g chopped chocolate, stirring until temperature drops to 27°C (81°F).
19. Reheat carefully: Return to heat briefly, stirring until temperature reaches 31°C (88°F) for dark chocolate.
20. Maintain temperature: Keep chocolate at 31°C throughout coating process.

APPLY PROFESSIONAL CHOCOLATE COATING:
21. Dip systematically: Using fork or dipping tool, completely coat each caramel-topped biscuit in tempered chocolate.
22. Drain excess: Allow excess chocolate to drip back into bowl, gently tapping fork on bowl edge.
23. Set on racks: Place on parchment-lined trays, ensuring chocolate pools don't form underneath.
24. Cool to set: Allow chocolate to set completely at room temperature, about 20-30 minutes.

CREATE PERFECT FEATHERED ICING:
25. Prepare icing: Whisk sifted icing sugar, milk, vanilla, and salt until perfectly smooth and pipeable.
26. Test consistency: Icing should coat spoon but flow easily when piped.
27. Pipe parallel lines: Transfer to piping bag with fine tip, pipe parallel lines across each biscuit, spacing 8mm apart.
28. Execute feathering technique: Immediately while icing is wet, use cocktail stick to draw perpendicular lines through piped icing, alternating direction for each stroke to create classic feather pattern.
29. Work efficiently: Complete feathering on each biscuit within 30 seconds of piping.
30. Set icing: Allow feathered icing to set completely, 30-45 minutes before serving or storing.