• 250g self-raising flour
• a pinch of salt
• 1 teaspoon baking baking powder
• 175g porridge oats
• 250g unsalted butter, at room temperature
• 200g golden caster sugar
• 1/2 teaspoon real vanilla essence
• 50g raisins, dried sour cherries or dried cranberries
• several baking sheets, greased

Makes about 32

Mix the flour with the salt, baking powder and oats. Using a wooden spoon or electric mixer, cream the butter, sugar and vanilla until fluffy.

Using your hands or wooden spoon, gradually work in the flour mixture and dried fruit, then knead the mixture until it comes together. Roll it into balls about 3 cm across.

Place the balls well apart on the baking sheets, then flatten them slightly with your fingers.

Cook in a preheated oven at 180°C (350°F) Gas 4 for about 10-12 minutes or until golden.

Cool on the baking sheet for a couple of minutes until firm enough to transfer to a wire rack.

Let cool completley, then store in an airtight container and eat within 1 week, or freeze for up to 1 month.