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Preheat oven to 170°C and line a tray with baking paper
Add the butter, syrup, sugar and yoghurt to a medium bowl and whisk until smooth
Add the oats, flour, bicarb, ginger and cinnamon and mix until a thick dough has formed
Divide the dough into 12, roll into balls and place onto tray
Flatten each ball out (they will only spread a little bit), place in the oven and bake for 15 mins or until golden. Set aside to cool
Once the cookies have cooled, make the frosting by adding the butter and vanilla to a medium bowl
Use an electric whisk to beat together until combined
Sift the icing sugar into the bowl and beat again until fluffy and light in colour
Pipe or spread frosting onto the base of half of the cookies, leaving a well in the middle for the caramel
To make the caramel add the biscoff spread and syrup to a small bowl and melt together in the microwave for 30-40 seconds (until completely melted and is a dark golden colour). Whisk together until completely combined
Add approx. 1 Tbsp of the caramel to the centre of the cookies with frosting
Pair each frosted cookie with one without frosting, sandwich them together and enjoy