Scottish oat biscuits with cheese
1 cup (90g) rolled oats
½ cup (80g) wholemeal flour
1/3 cup (50g) plain flour
1 teaspoon caster sugar
¼ teaspoon bicarbonate of soda
90g butter, diced
cheese, 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.
1. Line two baking trays with baking paper.
2. In a food processor, process oats until fine. Add wholemeal and plain flours, sugar, bicarbonate of soda and ½ teaspoon salt. With motor running, add butter. Process until mixture resembles breadcrumbs. With motor still running, add eggwhites. Process until mixture forms a ball.
3. Divide mixture in half. Roll out each half between floured baking paper into 23cm circles. Place on prepared trays. Chill for 30 minutes.
4. Preheat oven to 200°C or 180°C fan. Cut each circle into eight wedges. Bake for 15 minutes. Cool. Serve biscuits with cheese.