1.5 cups rolled oats
1 flavoured oats sachet
200g cold butter, chopped
150g wholemeal plain flour
50g plain flour
1 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/4 cup brown sugar
2 tablespoons milk
Preheat oven to 160°C or 140°C fan-forced.
Process rolled oats for approx 30 seconds until resembling oat meal. The texture you achieve at this stage will determine the final texture of the biscuits.
Add remaining ingredients, except milk, and process until mixture resembles coarse breadcrumbs. Add milk and process again until mixture just begins to come together. Tip onto a lightly floured bench, and knead briefly until smooth.
Divide dough into 2 equal portions.
Roll each piece of dough between 2 sheets of baking paper until 3 mm thick. Stamp out rounds using a 6cm cutter. Using a spatula carefully place rounds on lightly greased baking trays. Bake in preheated oven 10-15 minutes or until biscuits are golden brown. Cool 5 minutes on trays before transferring to wire racks to cool completely.