For the oat crumble:

• 0.5tsp cinnamon
• 214g plain flour
• 108g oats
• 100g brown sugar
• 125g demerara sugar
• 125g melted butter
• salt pinch

For the cookie dough:

• 300g salted butter, softened
• 100g caster sugar
• 210g light brown sugar
• 40g demerara sugar
• 2 eggs
• 430g plain flour
• 1tsp bicarb
• 70g oats
• 1 tsp cinnamon
• 0.5 tsp mixed spice
• oat crumble (for rolling)

For the apple compote:

• 2 apples
• 25g butter
• 40g brown sugar
• 1/4tsp cinnamon

For the buttercream:

• 250g salt
• 250g icing sugar
• 1tsp cinnamon
• 1/2tsp mixed spice
• 30ml milk

First make the oat crumble:

1. Combine dry ingredients
2. Slowly mix in melted butter
3. Bake at 170 for 5-10 until golden

Then make the cookie dough:

1. Cream butter and sugars until light and fluffy, scrape down bowl a few times
2. Add in eggs
3. In a separate bowl combine all dry ingredients
4. Slowly add dry mix to the butter mixture and mix until just combined
5. Roll into 70-75g balls, then cover in oat crumble. Chill in the fridge or freezer until ready to bake
6. Bake at 155 for 8 minutes, squish, then bake again for another 8 minutes.
7. Shape with a round cutter once baked

Then make the apple compote:

1. Chop apples into small pieces,
2. Melt small knob of butter in a pan with a small amount of brown sugar
3. Add apples and cinnamon and cook until soft

Then make the buttercream:

1. Beat the butter until fluffy and pale in colour
2. Slowly add the icing sugar
3. Add in the spices
4. Pour in the milk
5. Beat on a medium speed until smooth

Recipe by Gareth Davies, originally featured on Prynhawn Da.