1 Preheat the oven to 180 degrees, or 160 degrees if using a fan oven. Line two baking trays with parchment paper and set aside.

2 Melt the butter in a small saucepan. Alternatively, melt the butter in a microwave, until just melted but not sizzling hot. Set aside while preparing the remaining ingredients.

3 Put the oats into a large bowl and sift in the flour, salt and baking powder.

4 Using the coarse side of the grater, grate in the cheddar cheese. Grate in the Parmesan using the fine side of the grater. This retains some texture in the cheddar while the finely grated Parmesan melts into the dough to give an additional cheesy base note.

5 Cut off the root from the spring onions and finely chop the stalks. Add to the bowl.

6 Pour in the cooled melted butter and mix well until all of the ingredients are well combined. Measure out about 75ml of hot water from the kettle or tap, and slowly add it into the bowl to bind the dough, mixing well with a wooden spoon.

7 Dust the work surface with a little flour, tip the dough out and sprinkle with another light dusting of flour. Roll the biscuit dough out until it is about half a centimetre thick.

8 Cut the biscuits out using a 5cm biscuit cutter and place on the prepared trays. Re-roll and cut any remaining scraps of dough.

9 Bake the cheese biscuits in the preheated oven for 25-30 minutes. They should be a pale golden brown.

10 Remove the trays from the oven and allow the biscuits to cool completely. They will crisp up a little more as they cool.

11 Store in an airtight container for up to three days, or freeze if preferred.