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Makes up to 24 cookies
INGREDIENTS
* 125g (4oz) soya margarine
* 50-75g (2-3oz) Demerara sugar
* 3 drops pure vanilla essence
* 125g (4oz) plain uncooked oatmeal
* 125g (4oz) wholemeal flour
* a little soya milk to moisten
METHOD
1. Mix the margarine to a smooth paste, adding the sugar and vanilla.
2. Blend in the oats and add the flour gradually, moistening slightly with soya milk to make a stiff dough.
3. Flour the work surface and rolling-pin, then roll out the dough to a thickness of approximately 5mm (1/4 in).
4. Using a crescent-shaped cookie cutter, cut out 24 cookies, place on a greased and floured tin, then bake in a preheated oven at 180'C (350'F), until firm and golden, 12-15 minutes.
5. Cool completely before storing.
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