Line a large baking tray with parchment and pre-heat the oven.
Put the flour, oats, salt and bicarbonate of soda into a mixing bowl and stir thoroughly.
Measure the treacle into a saucepan and heat gently until runny.
Remove the pan from the heat, add the yoghurt and oil and beat together.
Pour the mixture into the prepared flour and stir to make a soft dough.
Put the dough between two pieces of baking parchment and roll it to the thickness of two, pound coins.
Press a 5cm/2” round cookie cutter into the dough and transfer the circles to the prepared baking tray.
Bake for 22 - 25 minutes.
Cool completely before storing in an airtight tin.
Large baking tray, parchment paper, 5cm/2” round cookie cutter and saucepan
180°C, Fan 160°C, 350°F, Gas 4
These were incredibly hard. I also cooked them for slightly less time, however I did use white bread flour, as I didn't have brown. I also used honey instead of treacle too. Nice flavour, not too sweet. We did add some dark cooking chocolate to the top with lemon rid and a little juice too.