This recipe is great for using up left over porridge oats and comes from Rachel Allen’s book Bake. A book which I have owned for over a year and have only just got around to using!!!

200g Butter softened

100g Icing sugar siftd

1 tsp vanilla extract

200g plain flour

Half tsp Baking powder

100g porridge oats

Caster sugar for sprinkling

1) Preheat the oven to 180 c

2) Cream the butter in a large bowl or in an electric food mixer until soft. Add the icing sugar and vanilla  extract and beat until the mixture is light and fluffy.

3) Sift in the flour and baking powder then stir in the oats and bring the mixture together to form a dough.

4) Using a sheet of clingfilm to cover the dough roll it into a log about 30cm long and 6cm in diameter. Allow to chill in the fridge covered in the cling film for about 30 mins until firm.

5) Remove the clingfilm slice the log into rounds about 5mm thick and place slightly apart on a baking tray lined with parchment paper. Bake in the oven for 15 mins or until light golden brown and dry to the touch.

6) Carefully transfer the cookies to a wire rack to cool.