NUTTY, BUTTERY BISCUITS, GREAT WITH ALL KINDS OF CHEESE
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.