80g Fine Oatmeal
100g Wholemeal flour
50g Dark Brown sugar
Pinch of salt
110g unsalted Butter at room temperature
100g recently refreshed starter at 100% hydration
Put the oatmeal in a food processor and add the flour, sugar and salt, pulse a few times to combine.
Add the butter in the processor and mix until it looks damp and comes together in a rough dough. If you don’t have a processor combine the other dry ingredients in a bowl before rubbing in the butter with your fingertips.
Remove mix from food processor to a bowl and stir in the starter until well combined.
Cover and refrigerate until firm, about an hour.
Roll the dough out evenly on a lightly floured surface until it is approx. 3-4mm thick. Cut circles of dough with a cutter and place on parchment/silicone paper lined trays. They don’t spread much but leave a little room between them. I make around 22 from this recipe.
Prick all over with a fork and put them back in the fridge for 15 – 20 minutes.
Bake them at 180ºC for 15-20 minutes turning the tray once during baking, check them at the 10 minute mark, you are looking for them to seem dry and firm and browned slightly at the edges and underneath.
They are slightly soft when they first come out of the oven and firm up when cooled.
Transfer to racks to cool down and then keep in an airtight jar or container.