These oat biscuits were a complete hit with various members of the family this Christmas! It is a recipe i have adapted and tweaked a lot, originally from something we used to make when i worked at the River Cottage Canteen (Komedia). Although when we made it there we made it with different ratios- and used spelt flour, so that the recipe would be wheat free. We used to get rather a lot of 'wheat-intollerant' customers actually- all these food allergies and intollerances seem to be on the rise lately.
These biscuits are perfect on the cheeseboard- and is divine when paired with a chunk of Godminster Cheddar. This stuff is the best cheddar in the south west, if not THE WORLD. Stunning. Got a heart shaped truckle for my boyfriend for Christmas this year from Bath's Xmas Market. I thought how stunningly Somerset that is, a cheddar in the shape of a heart! Unless it was drinking cider and asking "wheres that to?" it couldn't have been any more West Country!
Also, if you add 30g more sugar, they make good digestive biscuits to have with a cup of tea.
Oatcakes (for Cheeseboard) (makes about 30) £4.55 to make, so only 16p per biscuit
250g unsalted butter
125g plain flour
125g wholemeal flour (plus extra for dusting)
250g medium oatmeal
2 tsp baking powder
2 tbsp semi-skimmed or whole milk
1. Rub the flour and butter together to a fine crumble. Add all other ingredients and mix well with your hands, forming the mixture into one ball of dough. Flatten to a circle, cling film, and rest in the fridge for an hour.
2. Heat the oven to 180C. Dust the surface, biscuit dough and rolling pin well with wholemeal flour. Roll the biscuits out to about 1cm thin. Cut out with about a 2.5 inch pastry cutter.
3. Place the biscuits onto a greaseproof paper lined baking tray, and place in the oven for 10 minutes. Remove from the oven and cool for a few minutes on a cooling rack.
4. Repeat the rolling out process with the rest of the dough. Makes about 30 approximately.