Makes about 24 biscuits

Donal Creedon owns and runs probably Ireland's best example of a proper oat mill. His oats are quite unique and lightly toasted to give them a very original flavour, especially when made into porridge. Cooks and bakers all over the country use Donal's oats. This recipe, from the legendary Myrtle Allen of Ballymaloe House, which uses Donal's flour and oats, appears on the back of the oatmeal packet. You can buy the oatmeal from Neal's Yard Dairy in London, or use what the Scots call pinhead oatmeal. To make the biscuits more savoury leave out the sugar. Then they'll be perfect with Ireland's special farmhouse cheeses.

140g Macroom oatmeal
140g plain white flour
170g butter cut into small pieces
55g caster sugar for sweet biscuits

Pre-heat the oven to 180C/gas mark 4. Mix together the oatmeal and flour, rub in the butter to a breadcrumb-like consistency and add the sugar. Knead the mixture to a pliable dough and roll out to about 3mm on a lightly floured table. Cut into rounds or rectangles and place on a non-stick baking sheet, or on baking parchment. You can re-roll the trimmings to get more biscuits. Bake for 15-20 minutes, remove from the oven. They are quite delicate so remove from the tray when still warm. Leave to cool. Store in an airtight container.

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