100g Porridge Oats; blitz them briefly in a blender if you prefer a smoother biscuit.
150g Unsalted Butter (Cold & Cubed)
80g Soft Brown Sugar
¾ tsp Bicarbonate of Soda
½ tsp Sea Salt
2-4 tbsp Whole Milk
Method
In a large bowl, combine both flours, oats, sugar, bicarbonate of soda, and salt.
Add the cubed cold butter. Use your fingertips to rub it into the flour until the mixture looks like fine breadcrumbs.
Gradually add the milk a little at a time, mixing until a firm, cohesive dough forms. Do not overwork it.
On a lightly floured surface, roll the dough to 0.5cm thickness. Use a 6–7cm round cutter to stamp out biscuits.
Place on a lined tray. Prick each biscuit several times with a fork or skewer to keep them flat. Bake at 180°C (160°C fan/Gas 4) for 12–15 minutes until golden brown.
Leave on the tray for 5 minutes, then move to a wire rack to crisp up completely.
