- 120 g stone-ground wholemeal flour
- ½ t baking powder
- Salt a pinch
- 125 g organic butter, at room temperature
- 120 g organic unrefi ned brown sugar
- 1 extra-large free-range egg
- ½ t vanilla extract
- 70 g rolled oats
Preheat the oven to 180°C.
Mix the flour with the baking powder and salt.
In another bowl, beat the butter and sugar together until pale and creamy. Beat in the egg and vanilla until fluff y.
Gradually beat in the flour-and-salt mixture, then stir in the oats.
Place tablespoons of the mixture onto baking sheets lined with baking paper. Flatten with a fork.
Bake for 10 minutes, or until lightly browned. Leave for a minute before lifting onto wire racks to cool.