• Method

  1. Set oven to 180C/160 Fan
  2. Mix the oats, flour, salt and baking powder together in a bowl
  3. Add the softened butter, sugar, milk and sultanas and mix until you achieve a nice dough.
  4. Lightly flour your surface and roll out your mix until about thickness of £1 coin.
  5. Then cut out into circles using a cutter and place on to a baking tray lined with parchment paper or a non stick tray. You might need two trays depending on the size of your biscuits.
  6. Place in an oven for around 10 mins then turn the tray around for another 5-10 mins until lightly coloured on top.
  7. Cool on a wire rack and store in sealed container for 3 days.
  8. Enjoy with a nice cup of tea or a nice piece of cheese.

 

 

Thanks to chef Rory Lovie for sharing this recipe with us. Rory is a huge fan of oats – so much so that he says they would be his desert island food!

Rory is a highly-talented chef who oversees all menu activity at the award-winning Bridgeview Station, a restaurant housed within an iconic Victorian railway station at the heart of Dundee’s Waterfront, a short walk from the V&A Musem.

He has won many accolades including:

  • 2014 Medaille d’Argent Winner

  • 2013 Rising Star Young Chef of the Year

  • 2013 Best Fine Dining Restaurant in Scotland

  • 2010/11 Academy of Culinary Arts Team Semi-Finalist for Scotland

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