Process together a large handful of tasty cheese, 100gm butter and a cup of flour with a pinch of cayenne pepper and a pinch of salt, until the pastry forms large clump around the blade.
Divide into 20-25 sections and wrap the pastry around each of the green olives to form balls, sealing the olive inside. (I like to use the green olives stuffed with garlic to give a bit of extra punch.) Chill them in the freezer for at least 20 mins then bake at 200C for about 15 mins.
Yum! You can also make a double batch and have some on stand-by in the freezer ready to cook from frozen at a moments notice.

For filling (heat gently and combine)

• 1 tin condensed milk
• 100gm butter
• 2 tbsp golden syrup

For the base (mix together)

• 1 c plain flour
• 2 c wholemeal flour
• 3 c rolled oats
• ½ c walnuts
• 1 tsp b powder
• 1 tsp b soda
• 1 tsp vanilla
• 2 c brown sugar

Then beat together 2 eggs and combine with 250 g melted butter. Stir this into the dry ingredients. Press three quarters of the base mixture into a large meat dish (sprayed with cooking spray). Spread the caramel filling over and then crumble over the remainder of the base mixture and an extra ½ cup of chopped walnuts. Cook in a mod oven until golden. Then hide it!