The inspiration for this recipe was given to me by Mary Flahavan. I like it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests - in case they're feeling a bit peckish after a long journey but don't want to ruin their dinner.
- 275g (10oz) Flahavan's Progress Oatlets
- 225g (8oz) butter, at room temperature
- 150g (5oz) caster sugar
- 100g (4oz) plain flour, plus a little extra for dusting
- ½ tsp baking soda
- 100g (4oz) dried cranberries, roughly chopped
- 100g (4oz) white chocolate, finely chopped
- Preheat the oven to 200°C (400°F/gas mark 6). Line 2 baking sheets with parchment paper.
- Blend the oatlets in a food processor until quite fine. Add the butter, sugar, flour and baking soda and blend again until the dough just comes together. Tip into a bowl and beat in the cranberries and white chocolate.
- Shape into 12 even-sized balls and arrange on the lined baking sheets well spaced apart, then squash them down with the palm of your hand to about a 4cm (1½in) thickness. Bake for 15-20 minutes, until they are a pale golden colour and soft to the touch.
- Remove from the oven and leave to cool and harden on the sheets for a minute, then transfer to a wire rack and leave to cool for a few minutes before tucking in with a nice glass of milk or a cup of tea.