Neven’s oat cookies.Bord Bia.

These oat cookies are the kind of bake that fills a kitchen with warm, nostalgic smells and disappears faster than you can make a fresh pot of tea. Simple ingredients and an unfussy method mean everyone from busy parents to beginner bakers can turn out a golden tray of biscuits.

Start by pulsing oatlets until they are almost flour like then work in plain flour, caster sugar and soft butter until the dough just comes together. Roll the mixture into three logs chill them briefly then slice into thin rounds and bake until pale golden for a lightly crisp exterior and tender centre.

For a beautiful finish serve the biscuits with Neven’s cranberry and fig chutney or scatter with caramelised walnuts for crunch and honeyed depth. These cookies keep well and make a lovely homemade gift for neighbours, tea guests or anyone who appreciates a proper Irish biscuit.

Chef Neven Maguire’s oat cookie recipe

Delight in the wholesome goodness of Neven's oat cookies, where each bite combines natural ingredients with heart-warming flavours for a truly comforting treat.

Serves: 36

Ingredients

  • 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

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Method

Oat Cookies, 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.

Divide the dough into three pieces and roll each one into a long sausage shape that is approximately 15cm (6in) long and 4cm (1 1/2in) wide. Wrap in clingfilm and chill in the fridge for 1 hour to firm up.

Preheat oven to 200°C (400°F), Gas mark 6.

Using a sharp knife, trim the ends off each cookie roll and cut each one into about 12 cookies, so each one should be about 1cm (1/2in) thick. 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. Remove from the oven and leave to cool for a minute, then transfer to a wire rack and leave to cool completely.

Cranberry and fig chutney

Place 250ml (½ pint) of water and the sugar in a heavy-based pan. Add the figs, cranberries, brown sugar, crème de cassis and balsamic vinegar. Bring to the boil, then reduce the heat and simmer for 12-15 minutes, until the figs are completely soft.

Blend in food processor for 5 minutes, until smooth. This keeps very well in the fridge for up to 3 weeks in the squeezy bottle.

Caramelised walnuts

To caramelise the walnuts, melt the butter in a frying pan set over a medium-high heat.

Add the walnuts and toss to coat, then drizzle over the maple syrup and stir for a minute or two, until caramelised. Spread on a piece of parchment paper to cool.

* This article was originally published by Bord Bia.