Step by step method

1. Let the Stork Bake get to room temperature before you start making the dough.
2. Take a large mixing bowl. Put the weighed amounts of soft Stork Bake, flour, oats and sugar in it and add the baking powder and the egg.
3. Mix all the ingredients together with clean hands and knead the mixture into a soft biscuit dough. If necessary, use a kitchen mixer to mix everything.
4. Weigh the dark chocolate and chop into small pieces using a large sharp kitchen knife. You can also use ready-made chocolate chips
5. Work the pieces of chocolate into the dough.
6. Pre-heat the oven to 180°C. Take your baking tray and cover it with a sheet of baking paper.
7. Put equal-sized portions of the cookie dough onto the baking tray, using two teaspoons or a small ice-cream scoop. The balls of dough should be about the size of a big cherry.
8. Don't put the balls too close together. As they bake, they will expand into flat cookies.• Bake the cookies for about 10 minutes in the pre-heated oven (depending on how big your balls of
9. dough are). Check regularly to see if the cookies are ready and take them out of the oven as soon as they are golden brown.
10. Let the cookies cool and store them in a closed biscuit tin.
11. For the chocolate sauce, heat the milk to just below boiling point.
12. Take it off the stove top, put the pieces of chocolate into the hot milk.
13. Stir to a smooth chocolate sauce.