60g wholemeal self-raising flour
110g Speedicook porridge oats
60g hard butter
1 tsp baking powder pinch of salt
1 tbsp caster sugar
6tbsp cold water
1 Pre-heat the oven to 180oc/fan 160oc/gas 4
2 Put the flour, oats, butter, baking powder, salt and caster sugar into the food processor. Whizz until the mixture resembles breadcrumbs. Add the cold water and mix into a soft dough.
3 Roll out on a work surface sprinkled with flour to about 5mm thick, then cut out using a 5cm round cookie cutter.
4 Put on 2 baking sheets and bake for 20-25 minutes, until just golden.
5 Leave to cool on a wire rack.
6 Serve with cream cheese and some finely diced red pepper and cucumber and sprinkle with a few chopped chives. Lower fat option is to use cottage cheese.
Recipe courtesy of White's Oats Speedicook porridge oats
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