Neven's Christmas Menu for 2017 includes a beautiful batch of Oat Cookies and Caramelised Walnuts.

Ingredients

Oat Cookies

Makes: Approx 36

  • 275g (10oz) Progress oatlets
  • 100g (4oz) plain flour, plus a little extra for dusting 
  • 75g (3oz) caster sugar
  • ½ tsp bicarbonate of soda
  • 225g (8oz) butter, at room temperature

Caramelised Walnuts

  • 2 tbsp butter
  • 100g (4oz) walnut halves
  • 2 tbsp maple syrup
  • sea salt and freshly ground black pepper

Method

Oat Cookies

  1. Blend the oatlets in a food processor until quite fine. Add the flour, caster sugar, bicarbonate of soda and butter and blend again until the dough just comes together
  2. Divide the dough into three pieces and roll each one into a long sausage shape that is 15cm (6in) long and 4cm (1 1/2in) wide. Wrap in clingfilm and chill in the fridge for 1 hour to firm up. 
  3. Preheat oven to 200°C (400°F), Gas mark 6. Using a sharp knife, trim the ends from each cookie roll and cut each one into about 12 cookies, so each one should be about 1cm (1/2in) thick. 
  4. Arrange the oatmeal biscuits well spaced apart place on parchment lined baking sheets. Bake for about 15-20 minutes until pale golden colour and slightly firm. 
  5. Remove from the oven and leave to cool for a minute, then transfer to a wire rack and leave to cool completely. 
  6. To serve, put into kilner jars or arrange on a plate.

Caramelised Walnuts

  1. To caramelise the walnuts, melt the butter in a frying pan set over a medium-high heat.
  2. Add the walnuts and toss to coat, then drizzle over the maple syrup and stir for a minute or two, until caramelised.
  3. Spread on a piece of parchment paper to cool.