Crunchy Choco-Dot Cookies

Makes about 15 cookies.

Preheat the oven to 210C, 190C Fan, 412F, Gas 6 ½

Place the butter in a saucepan and start to gently melt. Once the butter is about 80% melted, take off the hob. The residual heat will finish melting the butter.

Transfer the butter to a medium bowl to cool down to room temperature. Make sure you don’t leave any melted butter behind!

Now whisk in the light brown sugar and caster sugar. At this stage, the mixture will look buttery! Follow by whisking in the egg white, just enough to combine evenly. Everything should now look creamy.

Next step is to whisk in the bread soda, oat flour, and porridge oats. Switch to a wooden spoon and stir in the flour followed by the milk and white chocolate drops —use all the chocolate that you’ve weighed out. We’ll use extra drops to decorate!

Roll the dough into small balls, approximately 25g each or the size of a ping pong ball and space apart on the prepared baking sheet.

Bake for approximately 15 minutes, rotating at the halfway mark for more even baking. The edges should be golden and feel a bit crispy. As soon as you take the cookies out of the oven, decorate each cookie with a few more chocolate drops, pressing gently to help imprint. The chocolate will melt a little to create a picture-perfect effect!

Let the biscuits rest on the baking sheet for about 2-3 minutes before transferring to a wire rack to continue cooling. Once completely cool, the cookies will firm up and turn crunchy and the decorative chocolate drops will set.