Cheesy oat biscuits

Cheesy oat biscuits
  • Serves icon Makes 30
  • Time icon Hands-on time 30 min, oven time 16 min, plus chilling

Take your dinner party cheeseboard up a notch – serve it with homemade oat biscuits. Or give these wholewheat savoury biscuits as a a lovely edible gift.

Nutrition: per serving

Calories
76kcals
Fat
4.2g (2.3g saturated)
Protein
2.1g
Carbohydrates
6.5g (0.2g sugars)
Fibre
2.2g
Salt
0.1g
Calories
76kcals
Fat
4.2g (2.3g saturated)
Protein
2.1g
Carbohydrates
6.5g (0.2g sugars)
Fibre
2.2g
Salt
0.1g

Per biscuit

Ingredients

  • 200g fine oatmeal
  • 100g oatbran
  • 80g wholewheat flour, plus extra
  • 100g unsalted butter, softened
  • ¼ tsp salt
  • 60g gruyère, finely grated
  • ¼ tsp cayenne pepper
  • Plain flour to dust

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Put the oatmeal, 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.
  2. Roll out on a lightly floured surface to a 24cm x 30cm rectangle (2mm thick). Use a sharp knife to cut 30 x 3cm x 8cm 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.

delicious. tips

  1. Make the dough up to 48 hours ahead, wrap in cling film and chill. Freeze the finished biscuits in a freezer bag, then warm in the oven to crisp up.

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