• Cheesey oat cream crackers (Lyndey Milan's Baking Secrets)

These canapés may be simple, but will be an absolute hit with party guests with their classic flavours. 

Makes
30

Preparation

10min

Cooking

15min

Skill level

Easy
By
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Ingredients

  • ½ cup (45 g) rolled oats
  • 1 cup (150 g) plain flour
  • ½ tsp sea salt flakes
  • ½ cup (40 g) finely grated parmesan cheese
  • 100 g butter, melted and cooled
  • 1 tbsp (20 ml) cream, approximately
  • 250 g cream cheese
  • 1 tsp grated lemon rind
  • 2 tsp Dijon mustard
  • 2 tbsp (40 ml) extra virgin olive oil
  • 2 tbsp finely chopped flat-leaf parsley
  • 2 slices prosciutto, sliced into 0.5cm ribbons

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Pre-heat oven to 200⁰C and line two baking trays with baking paper.
  2.  

  3. Process the rolled oats to a powder in a food processor. Add flour and salt and process until combined. Add cheese and butter and pulse until just mixed. Add cream slowly and pulse until a dough forms. Turn out onto a floured surface and form into ball. Roll to 0.5cm to 1cm thick and cut into circles using a 4cm round pastry cutter (see Note). Place on prepared trays, dock each biscuit with a fork three times and bake for 10 minutes or until golden. Cool on a wire rack.
  4.  

  5. Beat cream cheese, lemon rind, mustard, olive oil and parsley until light and fluffy. Place mixture in a piping bag. (Alternatively, you can use two teaspoons to top biscuits.)
  6.  

  7. To serve, top each biscuit with cream cheese mixture and a prosciutto ribbon.

 

Note:
•Dip pastry cutter into flour to avoid it sticking to the dough.