I'm a big fan of making my own biscuits, and these savoury oatmeal ones are perfect to serve with soft cheese – perhaps some new-season goat's cheese or a squidgy white mould, such as brie. For a finer texture, use quick-cooking oats. If you don’t have a 7 cm fluted biscuit cutter, just cut out 7 cm squares.
- 200 g (1⅓ cups) plain flour, plus extra, to dust
- 45 g (½ cup) rolled oats
- 55 g (¼ cup) caster sugar
- 1 tsp baking powder
- 100 g butter, chilled, chopped
- 2 tbsp milk
- goat's cheese or brie, to serve
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.
Preheat oven to 200°C. Process flour, oats, sugar, baking powder, butter, milk and 1 tsp salt in a food processor to make a firm dough. Turn out onto a lightly floured work surface and knead gently for 2 minutes, adding more flour if dough is too sticky, until smooth. Roll out to 3 mm, then, using a 7 cm fluted biscuit cutter, cut into rounds.
Place on a lined oven tray, prick rounds all over with a fork and bake for 15 minutes or until light golden. Cool on a wire rack and store biscuits in an airtight container for up to 2 days. Serve with cheese.
Photography by Alan Benson. Styling by Charlotte Bell.
As seen in Feast magazine, November 2011, Issue 3. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.