mary berry's oat rounds

mary berry's oat rounds
slightly adapted
bakes up 18 — 20 cookies

50 g. berry/caster sugar*
100 g. butter, at room temperature
100 g. quick-cooking oats
50 g. wheat flour
     or gluten-free:
     20 g. millet flour
     15 g. potato starch
     15 g. sweet rice flour
     1/2 tsp. xanthan gum
1/4 tsp. fine sea salt

Preheat the oven to 160 degrees Celcius / 320 degrees Fahrenheit. Line two cookie sheets with parchment paper.

Cream the sugar and butter together in a big bowl. Set aside.

In another bowl, mix the oats, flour(s) and salt together. Work into the creamed butter and sugar.

Knead lightly until smooth. Roll on a lightly-floured work surface until about 5 mm thick. Use a 6 cm round cutter to cut rounds and place on prepared cookie sheets.

Bake in the oven for about 15 minutes, until starting to colour on the edges. Cool on a wire rack.

*If you don't have any berry or caster sugar, just grind plain white sugar in the food processor until it's finer.