The Bakinglady 

Every now and then I manage to persuade my poor other half that we really need to spend a spare Sunday traipsing around a very large Swedish furniture store with hundreds of other like minded couples buying lots of stuff that ( actually in truth) we really dont need and then trying to ram it all in our car like a giant Tetris puzzle.

As a peace offering I buy a box of scrummy oat cookies that are sandwiched together with dark, rich chocolate and we scoff them on the drive home because they are just too good to wait for the comfort of a sofa.

These delicious oat and coconut cookies are crisp,buttery and slightly nutty and are the perfect antidote to traditional boring biscuits, they are extremely quick and easy to make and if stored in an airtight container will last a week but I guarantee that once you have one they really wont last that long at all....

What you need to make 25 double cookies

300g light soft brown sugar

150g oatbran ( as fine as you can get it)

50g dessicated coconut

70g self raising flour ( plus a little extra to dust)

large pinch of sea salt

1/2 level teaspoon of baking powder

1 level teaspoon of ground cinnamon

few drops of vanilla essence

170g butter

1 medium egg yolk

350g plain chocolate melted over a pan of hot not boiling water, or in short bursts in the microwave

What you do

Preheat the oven to 180c or 160c for a fan assisted oven then line three large baking sheets with baking paper

If you have a food processor this is the quickest and easiest recipe ever... just chuck all the dry ingredients into the bowl and process for a minute then add in the vanilla essence, butter and egg yolk and pulse for a few seconds to form a stiff dough.

If you dont have a food processor just place all the dry ingredients into a large bowl and then add the butter in small pieces and rub into the flour and sugar mix with your finger tips to form breadcrumbs then add in the vanilla essence and egg yolk and squash together with one hand to form a firm dough.

Lightly dust your work surface with a little flour then roll out the dough to about 3mm thick or the thickness of a £1 coin then cut out 50 x 6cm circles. Place the cut out cookies on the prepared baking trays, leaving plenty of space between them as they will spread a little and bake in the pre heated oven for 12-15 minutes or until the cookies are a lovely golden brown colour ( dont overbake them as they will taste bitter)

Remove to a wire cooling rack and then bake the remainder of your cookies.

Once cool sandwich two cookies together with a heaped teaspoon of melted chocolate and drizzle with a little more chocolate.

Store in an airtight container for up to a week.