An absolute classic...
Much better than the shop bought version...
By altering the amount of sugar here, you can make a nicely sweet biscuit for tea-dunking or a more savoury one to serve with cheese.
125g porridge oats
125g wholemeal flour
125g cold, unsalted butter, diced
35g-75g soft light brown sugar
Generous pinch of salt
1 tsp baking powder
Heat the oven to 180C/350F/gas mark 4 and grease two baking sheets or line them with parchment paper.
Put the oats in a food processor and blitz briefly to break them down a bit. Add the flour, butter, sugar (more or less, depending on how sweet you want your biscuits), salt and baking powder, and blitz until the mixture forms crumbs. With the processor still running, trickle in just enough milk to bring the dough together. Tip out on to a lightly floured surface and shape into a thick disc. Wrap in clingfilm and chill for 30 minutes.
On a floured surface, roll out the dough to 3-4mm thick (it's a slightly crumbly dough, so you may find it easier to roll it between two sheets of clingfilm or baking parchment). Cut out with whatever shape cutter you like, transfer to the baking sheets and bake for 10-15 minutes, until brown around the edges and golden in the middle. Cool on a wire rack.
Recipe - Hugh Fearnley-Whittingstall