- 250g wholemeal flour
- 250g butter
- 250g oatmeal (I make my own by blitzing oats in the food processor)
- 75g soft brown sugar
- 2 tsp fine sea salt
- 2 tsp baking powder
- About 1tbsp milk
- Pulse the flour and butter together in a food processor until the mixture resembles fine breadcrumbs. Do this by hand by rubbing together in a big bowl if you are making this with children.
- Put the mixture into a bowl and add the oatmeal, sugar, salt and baking powder. Mix together with your hands, adding a drop or two of milk as needed until everything comes together into a sticky dough.
- Press the dough together, wrap with clingfilm and chill for at least 30 mins.
- Dust the dough with flour and roll out carefully, dusting with flour often to stop it sticking to the work surface. Don't forget to dust your rolling pin with flour too!
- Roll out the dough until it is 3 or 4mm thick. It is not the easiest dough to work with, quite brittle but if you keep everything well dusted with flour and don't handle it to much you'll have better results.
- Cut the biscuits with a 6/7cm (ish) cutter and put them onto baking sheets. Using a spatula to transfer them is helpful.
- Put the baking sheets into a preheated oven at 180C for 10mins. They should be golden brown at the edges and lightly coloured on top.
- Remove them from the oven and let them cool for a few minutes before putting them on a wire rack to cool completely.