Recipe courtesy of White’s Jumbo Organic oats
The oat base for this tart also makes great cookies. Simply make up as above, divide the mixture into 15 equal sized pieces. Roll into balls and place evenly spaced apart onto a couple of lightly greased baking sheets. Flatten each ball slightly with your fingertips
and then bake as above for 20 minutes until crisp and golden. Remove from the oven and leave to cool on a wire rack. Store in an airtight tin for up to 2 weeks.