Makes about 30 or so
250g spelt flour (or half plain brown half spelt. Don’t use white)
250g medium oatmeal (don’t use jumbo oats it won’t work!)
250g cold, unsalted butter, cubed
125g soft light brown sugar
a generous pinch of salt
1½ tsp baking powder
Put everything, except the milk, in a food processor and blitz until the mixture resembles coarse crumbs.
Tip into a bowl, then add just enough milk to bring it together into a firm dough. If you don’t have a processor you can do this by rubbing the butter into the flour mix with your fingertips.
Refrigerate for 30 minutes.
This makes a very firm dough and, if it’s been in the fridge, it will be rock hard, so let it come to room temperature before rolling.
Preheat the oven to 160C/325F/gas mark 3 and lightly grease two baking sheets.
Put the dough between two sheets or baking parchment, and roll out until 2-3mm thick. Be speedy – it melts if it gets too warm. Put it back in the fridge for 15 minutes if this happens.
Use a plain round cookie cutter to cut out the biscuits.
Arrange on the baking sheets and bake for 10-12 minutes, until pale golden and just beginning to turn brown around the edges.
Leave to cool, then store in an airtight container. Or eat! In practice they won’t last long!