These canapés may be simple, but will be an absolute hit with party guests with their classic flavours.
- 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
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.
- Pre-heat oven to 200⁰C and line two baking trays with baking paper.
- 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.
- 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.)
- To serve, top each biscuit with cream cheese mixture and a prosciutto ribbon.
•Dip pastry cutter into flour to avoid it sticking to the dough.