oats

150 g unsalted butter 75 g light brown or demerara sugar 3 tbs golden syrup 250 g rolled oats 1 tsp ground ginger (optional) Melt butter and stir in sugar and syrup, then oats and ginger (if using). Press into a 20cm square tin, or equivalent baking tray. Bake for 20-25 mins at 180C/375F/gas mark 5 until golden at the edges. Cool for 15 mins, and slice. You could vary the size of oats, and consider mixing a proportion of oatmeal instead of up to 50% of the oats.

Flakemeal biscuits, from Margaret Bates ‘Talking About Cakes’. I have never seen flakemeal available, but normal rolled oats or oatmeal produce excellent results. 220 g / 8 oz butter (2 sticks) 110 g / 4 oz sugar (4 tbs) 110 g / 4 oz plain flour (4 tbs) 275 g / 10 oz oats or oatmeal (3 cups) 1 tsp salt pinch baking soda Cream the butter and sugar.