Using an electric hand whisk or exercising some arm muscle, beat together until the sugar is mixed through.

Beat in the eggs, one at a time, followed by the vanilla extract and a pinch of salt, if you like.

Stir in the flour and oats.

The mixture will be quite stiff at this point.

Now decide what else you would like to add – any or all of the flavours are delicious – and stir through.

2)Tear off an A4-size sheet of greaseproof paper.

Pile up half the mixture in the middle of the sheet, then use a spoon to thickly spread the mixture along the centre of the paper.

Pull over one edge of paper and roll up until you get a tight cylinder.

If you have problems getting it smooth, then roll as you would a rolling pin along a kitchen surface.

You’ll need it to be about the width of a teacup.

When it is tightly wrapped, twist up the ends and then place in the freezer.

Can be frozen for up to 3 months.

3)To cook, heat oven to 180C/fan 160C/gas 4 and unwrap the frozen biscuit mix.

Using a sharp knife, cut off a disk about ½cm wide.

If you have difficulty slicing through, dip the knife into a cup of hot water.

Cut off as many biscuits as you need, then pop the mix back into the freezer for another time.

Place on a baking sheet, spacing them widely apart as the mixture will spread when cooking, then cook for 15 mins until the tops are golden brown.

Leave to cool for at least 5 mins before eating.