Ooh don't you love a good digestive for a dunking. I've never made my own, but they are so easy and satisfying to make. I think I'll add a few raisins next time. This is from Homemade Memories (Orion, 2015) by Kate Doran of thelittleloaf.com

Makes 16

65g rolled oats
100g spelt flour
100g cold butter, cubed
35g wheatgerm (or substitute with more ground or whole oats)
50g light muscovado sugar
1 tsp baking powder
1 tsp salt
1-2 Tbs milk if needed

Blitz oats to a fine powder in a food processor. Add flour and butter and pulse until mixture resembles fine breadcrumbs. Or grind oats in a coffee grinder and in a bowl rub in flour and butter with your hands.

Transfer to a medium bowl and mix in wheatgerm, sugar and salt. Add a little milk to bring together to a sticky dough. Wrap in cling film and refrigerate for 15 min.

Preheat oven to 180C and line a baking sheet with baking paper.

Roll out dough between 2 sheets of baking paper to 3mm thick. Cut out rounds with a 6-8cm diameter ring. Carefully use a spatula to place on the baking tray.

Bake for 10-12 min, rotating the tray at 8 mins. Leave to cool on tray for a few mins then transfer to a wire rack to cool completely.

Eat as is or spread the bottom with melted dark chocolate when completely cool. I made squiggly lines with a fork.