Choc-Dipped Ice-Cream Sandwiches

Preheat oven to 180°C. Line a large baking tray with baking paper.

Place oats, flour, sugar and baking powder into a food processor bowl and process for 1 minute or until oats are finely chopped. Add butter and pulse until combined. Add egg and process until mixture comes together in a ball. Transfer to a lightly floured surface and use a floured rolling pin to roll out to a 6mm-thick disc.

Using a plain 8cm cutter, cut out rounds and place onto tray. Reroll scraps, roll out and cut to make 12 rounds. Bake for 18-20 minutes or until golden. Cool completely.

Meanwhile, shape 6 large scoops of ice-cream into balls and press cherries and pistachio into ice-cream. Place onto a tray and refreeze until ready to serve.

Place chocolate and oil in a heatproof bowl over a saucepan half-filled with simmering water (ensuring bowl doesn’t touch the water). Stir occasionally with a metal spoon until chocolate melts and is smooth. Remove bowl and allow chocolate mixture to come to room temperature.

Place one ice-cream ball on each of the 6 biscuits. Top with remaining biscuits and sandwich together. Dip into chocolate sauce to half cover, freeze for 5 minutes, then serve.