Makes - 14

• 170g Porridge Oats
• 170g Plain Flour
• 60g light brown soft sugar
• 70g dried cranberries
• 160g unsalted butter
• Grated rind from one large orange
• ½ teaspoon Bi - Carb soda
• ½ teaspoon salt
• 20ml milk
• A little extra flour for rolling
• 8cm round cutter

Preheat the oven to 180c/350f/gas 4
Chop the dried cranberries roughly
Mix the oats, flour, sugar, salt, bi-carb, cranberries and orange rind together in a large bowl
Grate the butter and rub in with your fingers
Then add the milk and mix gently till combined forms a soft dough
Put in the fridge and chill for 15 mins
Gently roll out the dough with a little extra flour to about 4mm thick - cut out the biscuits with the cutter - work any scraps together - re roll and cut
Put them on lightly greased baking sheets and cook for about 12 mins - till golden
Gently remove and put onto wire racks to cool

Prep time - 20 mins
Cook time - 12 mins