OATY CHEESE BISCUITS
These cheese biscuits taken from Delicious Mag are a great accompaniment for a cheese board, cold meats or pate. If you fancy something different to bread or crackers these are a great alternative. Easy to make and can be stored in an air tight container for over a week.
- 200g Oats
- 100g Oatbran
- 80g Wholemeal Flour
- 100g Unsalted Butter (Softened)
- 60g Gruyere (Grated), Cheddar WIll Also Work
- Pinch Of Salt
- Heat the oven to 180°C/160°C fan/gas 4. Put the oats, oatbran, flour and butter in a bowl and rub together with your fingertips to get a crumb-like texture. Add the salt, gruyère, cayenne and 175ml cold water, then knead for 2 minutes to work it into a dough. Shape into a disc, wrap in cling film and chill for 30 minutes.
- Roll out on a lightly floured surface to a 24cm x 30cm rectangle (2mm thick). Use a sharp knife to cut 30x3x8cm biscuits and put on a baking sheet lined with non-stick baking paper. Bake for 16 minutes until pale, golden and smelling biscuity. Cool on a wire rack. Serve or store in a sealed container.