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

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.