A digestive meets a fig roll and has a gariboldi baby.

The more indulgent version has a bit of salt, twice the sugar, no dates and the tops brushed with melted chocolate.

Makes about 25

125g wholemeal plain flour

125g oatmeal

40g soft brown sugar

40g chopped pitted dried dates

3/4 teaspoon ground ginger

1 teaspoon baking powder

125 butter, cut into small pieces

30-50 ml milk

Put the dry ingredients into a food processor and pulse to blend. Add the butter and pulse till you get the ‘breadcrumbs’ look. Add the milk little by little until the breadcrumbs start to, er, clot. Bring together into a ball and put in the fridge for about half an hour.

Then roll your biscuit ball out between two floured sheets of clingfilm to about 3mm thick. Cut into small discs – a champagne flute’s about the right size. And cook on a baking sheet at 180 degrees for 11 minutes. They should be lightly golden brown.

Or, if you’ve got an Aga, on the grid shelf on the bottom of the roasting oven with the cold shelf two rows up.