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How to make Rosemary & oat biscuits with cheese

Yield = 30
Prep time: 0:40
Cook time: 0:15
Total time: 0:55

Ingredients

  • Olive oil spray
  • 200g (1 1/4 cups) self-raising wholemeal flour
  • 140g (1 1/2 cups) quick-cooking oats
  • 3 teaspoons chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon bicarbonate of soda
  • 55g (1/4 cup, firmly packed) brown sugar
  • 100g butter, melted, cooled
  • 2 eggs, lightly whisked
  • Quick-cooking oats, extra, to sprinkle
  • Blue cheese or brie, to serve

Method

  • Step 1 Preheat oven to 180°C. Spray 2 baking trays with olive oil spray to lightly grease. Combine the flour, oats, rosemary, salt and bicarbonate of soda in a large bowl.
  • Step 2 Combine the sugar, butter and egg in a medium bowl. Add the sugar mixture to the flour mixture. Use a wooden spoon to mix until combined. Use your hands to knead the mixture to a firm dough.
  • Step 3 Sprinkle a clean work surface lightly with oats. Divide the dough into 2 equal portions. Turn 1 dough portion onto the oats. Use a lightly floured rolling pin to roll out the dough to a 3mm-thick disc. Use a 5.5cm-diameter round pastry cutter to cut discs from the dough. Place on 1 prepared tray. Use a fork to prick the discs all over. Repeat with oats and the remaining dough portion. Bake in oven, swapping trays halfway through cooking, for 10-12 minutes or until light golden. Transfer to a wire rack to cool completely.
  • Step 4 Serve the biscuits with blue cheese or brie.