Rachel Roddy’s recipe for oat-and-raisin biscuits | A kitchen in Rome

‘A cross between a flapjack, a Hobnob and multi-cereal, and dead easy to make’

“Would you like a biscuit?” Twice a day, mid-morning and mid-afternoon, Veronica pushed her trolley down the corridor and around the various departments serving tea, coffee and biscuits. Along with the boardroom drinks cabinet and stationery cupboard, Veronica was the best thing about Dad’s work. Despite manoeuvring a not-small trolley covered with warm cups and pots of boiling water, she seemed to move with more ease than anyone else in the building. Welcome everywhere, she knew everyone and what they needed, be that strong tea with milk and one sugar, or black with two pills of sweetener and a chocolate digestive.

While it was communal, the small kitchen was Veronica’s, and immaculate. She took the tea towels home, and made sure the biscuit tins were always full. When we visited as kids, those tins were hugely important. Like my grandma’s tin, they were filled with different combinations of the good ones: chocolate digestives, plain digestives, custard creams, bourbons, ginger nuts (Dad’s favourite, and not only because he, too, was ginger). I want to remember Hobnobs, too, which launched in 1985, the same year as EastEnders and the Anglo-Irish agreement. And then there was the delicious story about someone in accounts who, working late, would eat the contents of an entire tin.

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