• 150g (5½oz) medium oatmeal
• 50g (1¾oz) porridge oats
• 75g (2½oz) hard sheep’s or goat’s cheese, grated
• 3 rosemary sprigs, leaves picked and finely chopped from 2 of them; 1 left whole
• ½ teaspoon fine sea salt
• 2 teaspoons coarsely cracked black pepper
• 1 or 2 pinches of hot smoked paprika (optional)
• 1 small handful of jumbo oats

Heat the oven to 160°C/315°F/gas mark 2–3.

Thoroughly combine the oatmeal, porridge oats, cheese, chopped rosemary leaves, salt, pepper and paprika (if using) in a bowl. Pour 125ml (4fl oz) water over and use a wooden spoon to bring it all together to form a relatively firm, yet slightly sticky dough. Set the dough aside to rest for 10 minutes, then roll it out on a well-floured surface. Scatter over the jumbo oats and tear over the whole rosemary sprig. Roll the dough again so that the oats and rosemary stick to its surface and until the dough is about 5mm (¼in) thick.

Use a 5–6cm (2–2½in) biscuit cutter (or rim of a fine glass) to cut rounds from the dough. Place the cut rounds directly on a non-stick baking tray and bake in the oven for about 25–30 minutes, until golden.

Remove the oat biscuits to a wire rack to cool completely, before transferring to an airtight container to store. They will keep like this for up to a week.