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!

 Ingredients –  

• 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

Method- 

• 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 

Dee’s notes-

• 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