From the experimental farmhouse kitchen
Rosemary and cheddar oat biscuits.
Useful with soup, cheese or a drink taken while pretending supper is nearly ready.
Created and tested at Blackbird Farm. Quantities, timings and portions are approximate; results may vary with ingredients, equipment, weather, interruptions and appetite.
Ingredients
- 100 g rolled oats
- 100 g plain flour
- 100 g mature cheddar, grated
- 80 g cold butter, cubed
- 1 tbsp finely chopped rosemary
- ½ tsp mustard powder
- 1–2 tbsp cold water
Method
- Heat the oven to 180°C, or 160°C fan, and line two baking trays.
- Combine the oats, flour, cheddar, butter, rosemary and mustard powder. Rub together until crumbly, then add only enough cold water to bring the dough together.
- Roll to about 5 mm thick and cut into rounds. Transfer to the prepared trays.
- Bake for 14–17 minutes until lightly golden. Cool on the trays for five minutes, then move to a rack.