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Oat biscuits

The very best thing to serve with cheese, these oat biscuits are earthy, crumbly and just the right side of sweet. If you like, you can replace 60gm of the flour with unprocessed bran.

Apr 30, 2007 2:00pm
  • 15 mins cooking
  • Makes 30 Item
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Ingredients

Oat biscuits
  • 2 cup coarse oats
  • 200 gram cold butter, chopped
  • 150 gram wholemeal plain flour
  • 50 gram plain flour
  • 1 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 cup brown sugar
  • 2 tablespoon milk
  • cheese platter, to serve

Method

Oat biscuits
  • 1
    Preheat oven to 160°C.
  • 2
    Process oats for about 30 seconds until the mixture resembles oatmeal.
  • 3
    Add remaining ingredients, except milk, and process until mixture resembles coarse breadcrumbs. Add milk and process again until mixture just begins to come together. Tip onto a lightly floured bench and knead briefly until smooth.
  • 4
    Divide dough into 2 equal portions.
  • 5
    Roll each piece of dough out between 2 sheets of baking paper until 3mm thick. Stamp out rounds using a 6cm cutter. Using a spatula, carefully place rounds on lightly greased baking trays. Bake in preheated oven, 12-15 minutes, or until biscuits are golden brown. Cool 5 minutes on trays before transferring to wire racks to cool completely.
  • 6
    Store in airtight containers for up to one week. Serve as part of a cheese platter, if you like.

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