To go with the vegetable soup I made yesterday, Old Griggers recommends these cheese and oat biscuits to help pad it out into a main meal. Indeed, they go well with most soups, she says. She also says that they are good piled high with cream cheese, finely chopped onion and Cayenne pepper. I’ve never made my own savoury biscuits, so I was interested in seeing how these turned out. They are also cheap to make; a prerequisite these days.
Mix together 3 ounces of rolled oats with 5 ounces of plain flour and rub in 3 ½ ounces of salted butter. Next stir in 4 ounces of grated cheese – a mixture of grated strong Cheddar and Parmesan (I did a ratio of about 3:1) and form it into a dough with two egg yolks. Use a little cold water to bring it together if need be. Season the dough well with salt and pepper. Now roll out thinly and cut our rounds with a scone cutter, place them on a greased baking tray and bake at 200⁰C for around 10 minutes until golden. Cool on a wire rack.
#186 Cheese and Oat Biscuits. I was really impressed by these. So impressed, in fact, that I managed to scoff them all over the course of the evening. Both the use of strong cheeses and a good seasoning is very important, and that is what makes them so much better than any cheese biscuit you could buy. The fact that they’re a piece of piss to make is an added bonus! 8/10.