Havrekex (hah-vrah-kay), Da?iish oat cakes, are simple to make. When served at breakfast with honey or marmalade they are a good alternative to toast. They may also be served with cheese after lunch or dinner.

4 oz. oatmeal

6 oz. flour, sifted

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon sugar

4 oz. butter

4 fl. oz. milk

In a large mixing bowl, combine the oatmeal, flour, baking powder, salt and sugar.

In a small saucepan, melt the butter over low heat. When the foam subsides, remove the pan from the heat and stir in the milk. Pour the liquid on to the flour mixture in the bowl and leave it to soak in for 45 minutes.

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

With your hands, lightly knead the dough and form it into a ball. Turn it out ‘

A colourful combination of chicken, pineapple and peppers, Hawaiian Chicken makes a complete meal. on to a floured surface. Roll it out thinly into a large rectangle which will fit a 12-inch by 18-inch baking sheet.

Carefully lift the dough on the rolling pin and place it on the baking sheet. With a fork, prick the surface of the dough all over. Using a pastry wheel, cut the dough into 2- by 3-inch rectangles.

Place the baking sheet in the oven and bake the oat cake for 10 to 15 minutes, or until it is pale golden.

Remove the baking sheet from the oven and leave the oat cake to cool thoroughly before cutting it into rectangles.