100 g icing sugar
210 g butter
220 g flour
1 tsp baking powder
75 g rolled oats
50 g milk chocolate callets
50 g dark chocolate callets
Beat the sugar and butter until it begs for mercy and it’s a light and creamy consistency.
Add the flour, baking powder and oats, and dive fingers into the sticky consistency and form into a roll of firm dough. Cover and refrigerate for 30 minutes.
Remove the roll and cut into 5-mm-thick slices and place on greaseproof paper. Bake in 160C oven for 15 minutes.
Optional: Melt milk chocolate and dip half of the cooled cookie into chocolate. Allow to set. Melt dark chocolate and dip other half of the cookie. Allow to set.