Makes about 20 biscuits

150g butter, softened

½ cup caster sugar

1 large egg

1 cup plain flour

1 teaspoon baking powder

a pinch of salt

½ cup rolled oats (porridge oats)

1 cup local walnut pieces, roughly chopped

2 pieces of stem ginger (preserved ginger in syrup), sliced and cut into small pieces

Heat the oven to 180C. Line 2 baking trays with baking paper.

Beat the butter and sugar until light and fluffy. Add the egg and beat well.

Sift in the flour, baking powder and salt. Add the rolled oats, walnuts and stem ginger and fold in.

Using a tablespoon drop mixture onto the prepared trays, leaving space between each one to allow for spreading during baking. Quickly roll each into a round, the mixture is quite sticky so just a quick roll to shape then gently flatten to about 1cm thick. Sprinkle each with a little raw sugar.

Place in the oven and bake for 15-18 minutes until golden brown. Transfer to a wire rack to cool before storing in an airtight container.