Blend the oatlets in a food processor until quite fine. Add the flour, caster sugar, bicarbonate of soda and butter, and blend again until the dough just comes together
Divide the dough into three pieces and roll each one into a long sausage shape that is approximately 15cm (6in) long and 4cm (1 1/2in) wide. Wrap in clingfilm and chill in the fridge for 1 hour to firm up.
Preheat oven to 200°C (400°F), Gas mark 6. Using a sharp knife, trim the ends off each cookie roll and cut each one into about 12 cookies, so each one should be about 1cm (1/2in) thick.
Arrange the oatmeal biscuits well spaced apart place on parchment lined baking sheets. Bake for about 15-20 minutes until pale golden colour and slightly firm.
Remove from the oven and leave to cool for a minute, then transfer to a wire rack and leave to cool completely.
Cranberry and Fig Chutney
[lace 250ml (½ pint) of water and the sugar in a heavy-based pan. Add the figs, cranberries, brown sugar, crème de cassis and balsamic vinegar. Bring to the boil, then reduce the heat and simmer for 12-15 minutes, until the figs are completely soft. Blend in food processor for 5 minutes, until smooth.
This keeps very well in the fridge for up to 3 weeks in the squeezy bottle.
To caramelise the walnuts, melt the butter in a frying pan set over a medium-high heat. Add the walnuts and toss to coat, then drizzle over the maple syrup and stir for a minute or two, until caramelised. Spread on a piece of parchment paper to cool.