One bite and all resistance crumbles… I know it’s corny to say this but quite frankly it puts the pure joy of this cookie into perspective.
They are golden and crunchy on the outside, with a soft gooey white chocolate and zesty orange centre.
I do have to say, that dipping them into a cup of hot coffee only magnifies the glory of this cookie!
- 150g unsalted butter- softened
- 165g dark treacle sugar
- 1 large egg
- 2 tsp vanilla extract
- 125g all purpose flour
- 1 tsp baking powder
- Pinch of salt
- 200g rolled oats
- 80g desiccated coconut
- 130g white chocolate chips or disks -roughly chopped + extra for chocolate drizzle
- 2 large oranges- zest and juice
- Store bought ice cream if you are going to make the ice cream sandwiches
- Preheat oven to 180 degrees C
- Line the baking trays with baking paper and spray with spray and cook.
- Cream the butter and sugar until pale and creamy.
- Add the vanilla and egg and beat until smooth
- Sift the baking powder, flour and salt together
- Then add the oats, coconut, chocolate and orange zest and juice
- Add to the egg and sugar mixture and mix well
- Wet a tablespoon and place round mounds on the baking tray
- Flatten the mounds slightly with a fork dipped in water
- Bake for 12-15 minutes or until golden
- Leave to cool on tray before transferring them to a wire rack
- Once cool, drizzle with melted chocolate
- Take a scoop of ice cream and place between two biscuits, press together gently
- Eat immediately
- The biscuits do spread when baking so make them smaller than what you want the finished product to be
- The biscuits will be very soft when they first come out the oven, but will firm up when cooling
- The biscuit mixture is quite stiff and thick in texture before cooking