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180g (2 cups) rolled oats 250g butter 320g (2 cups) white or wholemeal ● all-purpose flour 2 tsp baking powder 80g (1 cup) grated parmesan 2 tbsp brown sugar ●
125ml (½ cup) milk ●
1 tsp crunchy or flaked salt ● You can make this recipe by hand but the food processor makes it much easier. Put the rolled oats and butter in a food processor, then add flour, baking powder, grated parmesan and salt. Mix, then add milk and mix again to a stiff dough. Take out of the food processor and refrigerate for 30 minutes - I just leave it covered in the bowl or put it in a plastic bag if I’m short of space in the fridge. Roll out thinly on a well-floured board and use a biscuit cutter to make small flat disks about 7-8cm in diameter. You can cut squares if you prefer, just don’t make them too big as they will crumble. Place on a baking paper-lined tray and bake at 150°C for 30 minutes until light brown. Leave on the tray to go cold, then store in an airtight tin. Makes 30 biscuits. You can leave out the parmesan for a very plain, crunchy biscuit. 2½ cups plain flour 1 tsp salt 3 tsp butter Milk rock salt (optional) 1 tsp cracked pepper or garlic powder ● or curry or other dried herbs or spices Sift the dry ingredients into a widemouthed bowl - you can add pepper, garlic powder, curry or another herb or spice you like if you want to give them some extra zing - then rub the butter in with your fingertips. Add a little milk and mix to make a stiff dough. Flour your bench or board well, then roll the pastry out as thinly as you can. Cut into rounds using a pastry cutter, or press down onto the pastry with a round glass, or you can cut them into strips if you prefer. Prick the tops with a fork, then place on a tray lined with baking paper. Brush the tops with milk and sprinkle rock salt on top if you like them really salty. Bake at 220°C for 10-12 minutes until golden brown. Store in an airtight container and they will last for weeks.