For the biscuits, preheat the oven to 180°C and line 2 baking trays with baking paper.
Combine the butter, treacle sugar, Coca-Cola, peanut butter, orange juice, lemon juice, vanilla, cinnamon, ginger, nutmeg and egg in a mixer and whisk, 1 minute. Stir in the remaining ingredients. Use 2 tablespoons to spoon out 16 portions, leaving at least 5 cm of space in between each, and slightly flatten each biscuit with your palm. The biscuits do not need to be neatly shaped. Bake for 12-15 minutes until lightly browned. Leave the biscuits on the tray for 5 minutes before transferring to a cooling rack. Store in an airtight container for up to 5 days.
For the milkshake, combine the Coca-Cola, sugar, orange juice, lemon juice, cinnamon, ginger and nutmeg in a small saucepan over medium heat and simmer, 15 minutes. Allow to cool. Combine the cooled syrup with the ice cream and milk and blend with a hand blender until smooth. Thin it out with more milk, if desired. Decorate the insides of 4 serving glasses with the chocolate sauce before filling it with the milkshake mixture.
An ice cream scoop, with a lever, works great to scoop out raw biscuit dough.
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