Baking

• 350g coarse wholemeal flour
• 50g plain flour
• 75g porridge oats
• 2 teaspoons bicarbonate of soda
• Pinch of salt
• 1 egg
• 500ml buttermilk
• 1 tablespoon treacle (optional)

The bread can be made without treacle.

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Method

1. Preheat the oven to 170°C fan (190°C non-fan oven).
2. Butter/grease a medium-sized loaf tin.
3. Mix the dry ingredients in a big bowl.
4. Add the egg and buttermilk and mix gently until the ingredients are just combined.
5. Stir in the treacle.
6. Pour the mixture into the loaf tin.
7. Smooth the top.
8. Sprinkle with oats.
9. Pop the tin into the oven.
10. After 45 minutes, carefully remove the loaf and turn it upside down in the tin. This ensures a nice crispy, golden crust all over.
11. Return the loaf to the oven for another 15 minutes.
12. Remove the final loaf and cool on a wire rack for at least half an hour.
13. Cut a thick slice and enjoy!

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• 280g plain flour
• 1 teaspoon bicarbonate of soda
• 1 and 1/2 teaspoons cornflour
• 1/2 teaspoon salt
• 170g unsalted butter, melted & slightly cooled
• 150g light or dark brown sugar
• 100g white granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 225g chocolate chips or chocolate chunks

The cookies can be made without cornflour and vanilla extract - they'll still be delicious!

Decorations

• 100g milk chocolate and 100g dark chocolate (for melting)
• Sprinkles

Method

1. Whisk the flour, bicarbonate of soda, cornflour and salt together in a large bowl. Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and white granulated sugar together until no sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula.
4. Fold in the chocolate chunks.
5. Cover the dough and chill in the fridge for at least 1 hour, or up to 3-4 days. Chilling is essential.
6. Take the dough out of the fridge and allow to return to room temperature for 10 minutes.
7. Preheat oven 165°C fan (180°C non-fan oven). Line two large oven trays with baking paper.
8. Roll the dough into balls, about 3 tablespoons of dough each.
9. Place 8 balls of dough onto each cookie sheet.
10. Bake the cookies for 13-15 minutes (13 minutes for chewy cookies, 15 minutes for crispy cookies).
11. Allow to cool on the oven trays for 10 minutes before transferring to a wire rack to cool completely.
12. Melt the milk and dark chocolate and stir together. Allow to cool a little.
13. Sandwich some ice-cream between 2 cookies and dip the cookie sandwich into the melted chocolate.
14. Add sprinkles!

Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the fridge for up to 2-3 days. Allow to come back to room temperature then continue with step 7. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.