Ingredients
100g butter, softened
85g light muscovado sugar
1 egg, beaten
50g porridge oats
50g walnuts, finely chopped
85g plain flour
1/2 tsp baking powder
Method
1. Preheat the oven to 160C Fan. Butter 2 baking sheets. In a bowl, beat the butter and sugar and 5 mins by hand or 2 mins in the food processor until light and fluffy. Beat in the egg, then stir in the oats, nuts, flour and baking powder.
2. Drop dessertspoonfuls of the mixture, with a little space between, on to the baking sheets. Bake for 15 mins until pale golden, then cool on a wire rack.
Nutrition
133 kcals, protein 2g, carbohydrate 13g, fat 9g, saturated fat 4g, fibre 1g, added sugar 6g, salt 0.15g.