Some occasions call for a celebratory 4-course dinner. Or perhaps you would like to offer some indulgent cheeses after a light lunch. Whatever your motivation for making these oat biscuits, they will be a guaranteed hit with your table guests. Especially when served with some moreish chutneys and preserves.
Makes about 50 small or 30 medium biscuits.
Ingredients
1/4 cup/30g unrefined sugar
120g butter
1 3/4 cups/200g raw rolled oats, blitzed in a food processor
3/4 cups/115g wholegrain spelt flour
pinch of flour
120g butter
1 3/4 cups/200g raw rolled oats, blitzed in a food processor
3/4 cups/115g wholegrain spelt flour
pinch of flour
Method
1. Preheat the oven to 180°C / 350°F / Gas Mark 4.
2. Beat the butter and sugar until pale and creamy.
3. Mix in the oats and flour.
4. Knead briefly and then tip the dough onto a lightly floured board.
5. Roll the dough out thinly and use a cookie cutter to make biscuits.
6. Transfer the biscuits onto a cookie tray and bake for 15 minutes.
7. Let them cool on a cooling wire before serving with a wedge of cheese, some seasonal fruit, chunks of celery and delicious chutney and preserve.
1. Preheat the oven to 180°C / 350°F / Gas Mark 4.
2. Beat the butter and sugar until pale and creamy.
3. Mix in the oats and flour.
4. Knead briefly and then tip the dough onto a lightly floured board.
5. Roll the dough out thinly and use a cookie cutter to make biscuits.
6. Transfer the biscuits onto a cookie tray and bake for 15 minutes.
7. Let them cool on a cooling wire before serving with a wedge of cheese, some seasonal fruit, chunks of celery and delicious chutney and preserve.
