170g stoneground wholemeal flour

 a good pinch of salt

1 teaspoon baking powder

50g porridge oats

40g golden granulated sugar

100g butter, chilled and diced

one 7.5 cm round biscuit or scone cutter

severel baking sheets, greased

Makes about 16

Put all the ingredients in a food processor and whizz until the dough comes together. (In very cold weather, you may have to work the lumps of dough together with your hands.)

Turn out the dough on to a lightly floured work surface, and roll out to about 5mm thick. Using a 7.5 cm biscuit or scone cutter, cut the dough into rounds. Knead the trimmings together, re-roll, then cut out more rounds.

Arrange the biscuits on the prepared sheets and prick them well with a fork. Bake in a preheated oven at 190°C (375°F)

Gas 5 for about 12-15 minutes until they turn colour slightly at the edges.

Remove from the oven and let cool on the baking sheets for 3-4 minutes until firm enough to transfer to a wire rack. Let cool completely, then store in a airtight container. Best eaten within 1 week, or freeze for up to 1 month.

Reduce the granulated sugar in the main recipe to 20g

Add 1/4 teaspoon curry powder or garam masala, or 1 teaspoon of ground cinnamon or ginger

Makes about 16

Variation:

Savoury wheaten Biscuits

Make the dough as in the main recipe, reducing the quantity of flour and adding the spices. Proceed as in the main recipe, and serve with cheese.