Megan May’s shrewsbury biscuits with raspberry & strawberry jam

1.Using a food processor, separately blend oats, coconut and cashews into coarse flours.

2.Set aside a quarter of the oat flour for rolling out the mixture. Put the coconut, cashew and remaining oat flours in the food processor.

3.Add sea salt and dates. Process until mixture comes together but still retains some texture.

4.When you can squeeze a bit of the mix in your hand and it sticks together easily, it’s ready. If you find that it’s too crumbly, blend for another minute or add a few more dates.

5.Divide the mixture in half. Lightly dust a dry surface with some of the oat flour. Roll out half the mixture until it’s about 5-6mm thick. Cut it into 6cm circles or squares with a cookie cutter. Repeat with the remaining mixture.

6.Take a small circle or heart-shaped cutter and cut out the centre of half the cookies. Roll out the dough scraps and cut out more circles (half with windows) until the dough is used up and you have enough to make around 20 cookies. Transfer to the refrigerator to chill for 30 minutes.

7.Alternatively, place cookies in a dehydrator, on a mesh sheet, for 4-6 hours at 41°C to create a biscuit with a slightly crispier exterior.

8.To make raspberry and strawberry jam, blend raspberries, strawberries and dates in a high-speed blender until smooth.

9.Transfer mixture to a bowl. Stir in chia seeds and let sit for a few minutes, stir again then leave for a few more minutes. Cover and transfer to refrigerator for a few hours to thicken before using; add more chia seeds if needed, for thickening.

10.To assemble the biscuits, spread a dollop of jam in the centre of each cookie that doesn’t have a cut-out, and then top with a cookie that does. Store them in the refrigerator.