Preheat your oven to 180°C and line a baking tray with baking paper.Place the oats, flour, coconut, cinnamon, ginger, nutmeg, cloves, allspice and bicarb in a bowl and mix well until everything is blended evenly. Set aside.Place the sugar, syrup and butter in a small saucepan. Stir over a medium heat until the butter has melted and the mixture starts to bubble. Remove from the heat and add to the dry ingredients. Mix well until all the ingredients are combined.Roll heaped tablespoons of the mixture into balls and arrange on your baking tray, allowing some space for spreading. Flatten each ball slightly with the palm of your hand.Pop the tray in the oven for 15-18 minutes until the cookies have spread slightly and are golden. (turn the tray after 10 minutes for more even baking.) Transfer the cookies to a cooling rack and leave to cool completely.To prepare the drizzle place the white chocolate and yoghurt in a small saucepan. Stir over a very low heat until the chocolate has melted and the mixture is smooth. Use a small piping bag or a spoon to drizzle the melted chocolate over the cookies. Leave to set. Recipe reprinted with permission of Cupcakes and Couscous. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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