Ginger Caramel Chocolate Chunk Biscuits

1. Preheat oven to 180ºC.

2. Cream butter, sugar and condensed milk until light.

3. Sift flour and baking powder together and add to creamed mixture.

4. Mix in chopped Creamy Milk chunks.

5. Take a square of Bundaberg Ginger Caramel chocolate, cover in dough and roll into a ball (as to ensure the square is encased in the ball of dough).

6. Flatten and place on a baking tray. 

7. Bake 10-15mins until golden brown (allow to cool on the tray for 5mins and then transfer to a wire cooling rack).