Mulling-spiced apple biscuits for cheese

4 Reviews

Portion size: Makes about 25
Hands-on time 20 min, plus chilling. Oven time 12 min
Difficulty: easy

Vegetarian

Emily Gussin

Food producer and sustainability lead, delicious.

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Oats, parmesan and apples are given a heady mulling spice kick to create a seriously good cheeseboard biscuit. They’re buttery, rich and flavourful – but allow the cheese you plonk on top to steal the show (as any good biscuit for cheese should).

Put on an incredible festive spread with our Christmas buffet recipes.

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Ingredients

50g oatmeal or small oats
100g self-raising flour, plus extra to dust
75g wholemeal plain flour
1 tsp fine salt
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground cloves
100g unsalted butter, chilled and cubed
20g dried apple, very finely chopped
50g parmesan (or veggie equivalent), finely grated
1 tbsp clear honey
3 tbsp apple juice

You’ll also need

5cm round cutter (optional)

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Method

Mix the oatmeal or oats, both flours, salt and spices in a large bowl. Use your fingers to rub in the butter until it’s evenly dispersed, then stir in the dried apple, parmesan, honey and apple juice. Knead lightly to form a dough. Chill for 15 minutes while you heat the oven to 160°C fan/gas 4.
Roll the dough out on a floured surface until 3mm thick. Cut into squares or rounds and put on a non-stick baking sheet. Prick each biscuit with a fork and bake for 12 minutes until golden. Allow to cool before eating with cheese and fresh apples or apple chutney. They’ll keep for a week in an airtight tin.