Christmas Jammy Oaties

1. Heat the oven to 180C/160 fan/350F/Gas 4.
2. Line three baking trays with baking paper.
3. Sift the flour into a bowl, add the other dry ingredients and mix together.
4. Rub in the butter then slowly add the milk, mixing to a soft pliable dough. You may not need all the milk – add 100mls and then more as required.
5. Roll out to approximately 3mm thickness and cut with a 6cm round cutter. The recipe should make approximately 40 biscuits.
6. Place the biscuits on a dry baking tray and bake for 15 to 20 minutes till golden and set.
7. Cool on a wire tray.

Decorate by spreading jam on half of the biscuits, then decorate the other half batch by sprinkling with icing sugar or spread with water icing made from icing sugar and fresh lemon juice, and sandwich the tops and bottoms together. If you’ve used water icing you can decorate them with Christmas sprinkles.

Liz Ashworth is a Scottish food writer and food product developer, who has a particular interest in using and promoting local products.

She is the author of Teach the Bairns, a pioneering series of traditional Scottish cookery books for beginners of all ages, and writes food columns in various publications, and coordinates the food programme at the annual Orkney International Science Festival. Orkney Spirit illustrated by Selena Kuzman was published in 2010 to celebrate her love of and family connection with the Orkney islands.

Liz’s other books include The Book of Bere, The Chain Bridge Honey Bible, The William Shearer Tattie Bible and her latest title, The Scottish Baking Bible, published by Birlinn which is available now.

The book features 50 recipes from across Scotland arranged by theme – Bannocks, Breads and Scones; Biscuits; Tarts and Traybakes; and Cakes and Wee Fancies.

All are graded according to the level of complexity, although none are difficult, making it ideal for bakers of all abilities to explore this glorious part of Scotland’s culinary heritage.