Directions

1. Preheat oven to 350 F. Line two cookie sheets with parchment paper or silicone baking mats.

2. To make oat flour, blitz oats (you can use either Fresh Rolled Oats or Raw Cracked Oats for 60 seconds in a blender at high speed. Because our raw oats are naturally very oily, the heat of the blender can cause the flour to gum up, so take care not to let the flour heat up too much. Don't worry about making a super-fine flour; in fact, a coarse flour will improve the cookie texture.

3. Heat a cast-iron skillet or non-stick frying pan over a medium heat, add the oat flour and toast, stirring regularly, for 3-5 minutes. Keep a close eye on it as the flour can burn easily. It's done when the flour just begins to turn golden and smells deliciously like popcorn. Transfer the flour to a plate or bowl and set aside to cool.

4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on high speed until combined. Add the egg and vanilla and mix until pale and fluffy.

5. Combine the toasted oat flour, baking soda, salt, cinnamon, ginger and nutmeg in a bowl. Add to the butter mixture and mix on low speed until incorporated. It's not advisable to let this batter rest for too long before baking as the oat flour absorbs the ambient moisture, creating a thicker cookie.

6. Form the cookie dough into 24 balls (30 g each) and place on the prepared cookie sheets, leaving plenty of room for spreading. I find it helpful to weigh the dough as it ensures the cookies are an even size, something you will thank yourself for when you sandwich them with the cream filling.

7. Bake the cookies for 8-10 minutes until they are golden around the edges and still slightly soft in the center. When you take each cookie sheet out of the oven, bang it on the counter to flatten the cookies. Cool slightly, then transfer to a wire rack and leave to cool completely.

8. While the cookies are cooling, make the cream filling. In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese, butter, and sugar until fluffy. Mix in the orange juice, ginger and salt.

9. To assemble the pies, scoop a heaped tablespoon of cream filling onto the base of a cookie and gently press another cookie on top, like a sandwich. Repeat with the remaining cookies and filling.

10. The filled cookies will keep in the fridge for up to 3 days. If you don't think they will all be eaten within a day or two of the baking, the unfilled cookies and filling can be stored separately in the fridge for up to 1 week, ready for assembly when the craving strikes.

Makes 12 oatmeal pies or 24 individual cookies.

This recipe has been reprinted with permission from The Miller's Daughter by Emma Zimmerman (Hardie Grant North America). Photo credit: David Alvarado