- 200g wholemeal flour
- 200g oats
- 1 tsp baking powder
- pinch of salt
- 200g unsalted butter, well chilled and cut into cubes
- 150g maple syrup
- Put the flour, oats, baking powder and a pinch of salt in a food processor and blitz them – you want the mixture that’s just slightly coarser than flour. Add the butter and pulse until the mixture resembles fine breadcrumbs, then tip it all into a bowl.
- Add the maple syrup and gently work it into the mixture until you have a dough. Don’t worry if it’s very soft, as it will firm up in the fridge. Wrap the dough in cling film and chill it in the fridge for at least an hour.
- Preheat the oven to 190°C/170°C Fan/Gas 5. Line 2 baking trays with baking parchment. Generously flour your work surface.
- Divide the dough in half, then rewrap one piece and put it in the fridge. Roll out the remaining half and, using a cutter about the size of a digestive biscuit, cut out circles. Re-roll the offcuts, making sure you use plenty of flour to prevent sticking.You should end up with 12 biscuits.
- Remove the rest of the dough from the fridge and repeat to make another 12 biscuits. Place the biscuits on the baking trays.
- Bake the biscuits for 15-20 minutes until they’re golden brown and crisp. Keep a very close eye on them, as a minute too long could mean they overcook. Remove the biscuits from the oven and immediately transfer them to a wire rack to cool.