Recipe: Homemade Oat Biscuits (for your next cheese board)
Whip up these crunchy biscuits in a pinch for your next cheese platter.
Recipe: Kathy Paterson, created for NZ Cheese Month
These oat biscuits are a great addition to a cheese board. Pair with seasonal fresh fruit, walnuts, Barker’s new Fruit for Cheese range (try Black Cherry & Pinor Noir) and a selection of tasty and soft cheeses.
Makes 16-18
INGREDIENTS
1 ¼ cups plain flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 ½ cups rolled oats (fine porridge oats)
75g butter
2 tablespoons honey
1 egg, lightly beaten
METHOD
Preheat the oven to 180°C. Line 2 baking trays with baking paper.
In a large bowl sieve together the flour, baking powder, baking soda and salt. Stir in the rolled oats. In a small saucepan gently melt the butter and honey. Set aside to cool a little. Pour the egg and butter mixture into the dry ingredients and mix to combine. Divide mixture into half.
On a lightly floured bench, roll each half, about 3mm thick. Using a plain 5cm biscuit cutter, cut out rounds. Place on the prepared trays and prick 2-3 times with a fork.
Place in the oven and bake for 10-12 minutes, turning trays halfway through baking, until golden brown. Remove from the oven and cool on a wire rack. Store in an airtight container.
CHEESE SUGGESTIONS
Aged cheddar: Kapiti Tuteremoana, Whitestone Totara Tasty
Soft cheese – Whitestone Lindis Pass Brie, Whitestone Waitaki Camembert
Other: Meyer Goat’s Milk Gouda
SEARCHING FOR NZ’S FAVOURITE CHEESE COMPANY
For the second time the New Zealand Speciality Cheesemakers Association (NZSCAA is working with Barker’s of Geraldine to find Kiwis’ favourite NZ Cheese Company.
Cheese lovers are encouraged to vote for their favourite NZ Cheese Company. The NZ Cheese Company with the most votes at the end of NZ Cheese Month will be named Barker’s NZ Cheese Month Favourite Cheese Company
Voting will be promoted on www.cheeseloversnz.co.nz and also via CheeseloversNZ Facebook and Barker’s of Geraldine social media.
MORE HERE
