NUTTY, BUTTERY BIS­CUITS, GREAT WITH ALL KINDS OF CHEESE

The Simple Things - - LIVING | GATHERING -

Makes about 20

200g rolled oats 80g buck­wheat flour, plus ex­tra for dust­ing ½ tsp salt ½ tsp bi­car­bon­ate of soda 1 tsp finely chopped fresh rose­mary 60g but­ter, cubed

1 Pre­heat oven to 190C/Fan 170C/ 375F. Line two bak­ing sheets with non­stick bak­ing parch­ment.

2 In a large bowl mix to­gether the rolled oats, flour, salt, bi­carb and rose­mary. Add the but­ter and rub to­gether with your fin­ger­tips un­til you have a bread­crumb con­sis­tency.

3 Add 40–60ml hot wa­ter, a lit­tle at a time and, us­ing your hands, bring the mix­ture to­gether to a thick dough.

4 Dust a work sur­face with flour and roll or press the dough to a ½ cm thick­ness. Cut out your oat­cakes with a round cookie cut­ter and trans­fer to the lined bak­ing sheets.

5 Bake for 15–20 mins, or un­til lightly golden. Cool on a wire rack to crisp up. Serve with cheeses and chut­ney.

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