These rich, buttery biscuits have a lovely, nutty texture and are delicious with cheese. If you want to get sciencey about it, they also release their energy slowly, which makes them an ideal snack.

Makes about 20 biscuits

200g fine oatmeal
50g Grape-Nuts
¾ tsp salt
½ tsp baking soda
20g butter
100ml water
Additional oatmeal, for rolling

Preheat the oven to 180C/350F/Gas Mark 4. Combine the oatmeal, Grape-Nuts, salt and baking soda in a bowl, then rub the butter through the dry ingredients until all the lumps have disappeared. Add the water and mix to a soft dough.

Sprinkle the work surface with a little oatmeal and press out the dough with your hand. Dust some more oatmeal over the top and roll out the dough until it is about 4mm thick.

Cut out circles using a 6cm cutter and place on a baking tray lined with parchment. Bake for 15-20 minutes until the biscuits are tinged brown around the edges.

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