Preheat the oven to 180C, Mark 4, 350F. Cream the butter and sugar and beat until light. Lightly mix the eggs with vanilla essence, lemon rind and juice and beat into the creamed mixture a little at a time. Sift the flour, baking powder, cinnamon and nutmeg. Add the rolled oats and chopped walnuts. Fold in the flour mixture, along with the extra milk if needed to make a soft consistency. Place in a greased tin measuring approximately 25cm x 18 cm/10 x 7 inches or a square tin approximately 20cms/8 inches and smooth the top with a palette knife. Bake in the centre of a moderate oven for about 30-35 minutes until golden brown. Allow to cool and then cut into whatever shape you wish such as squares, triangles or fingers. Yum!
110g/4 oz plain flour
1 level tsp baking powder
2 level tsp ground cinnamon
1 level tsp ground nutmeg
110g/4 oz rolled oats
50g/2 oz walnuts finely chopped
175g/6 oz butter
175g/6 oz brown sugar
2 large eggs
½ tsp vanilla essence
Finely grated rind of 1 lemon
Juice of 1½ lemons
3 tbsps milk (if needed)