Oat biscuits with sheep’s cheese & rosemary

Oat biscuits with sheep’s cheese & rosemary

By
From
Gather
Makes
18-20
Photographer
Andrew Montgomery

These little savoury oat biscuits are made with medium oatmeal and rolled porridge oats and then finished with a scattering of jumbo oats for luck. I add sheep’s cheese and lots of rosemary to give them a really good flavour. A pinch or two of hot smoked paprika adds a subtle spice and a smoky edge, but that’s totally optional. The oatcakes are great spread with a soft cream cheese and eaten with some wedges of apple.

Ingredients

Quantity Ingredient
150g medium oatmeal
50g porridge oats
75g hard sheep’s or goat’s cheese, grated
3 rosemary sprigs, leaves picked and finely chopped from 2 of them; 1 left whole
1/2 teaspoon fine sea salt
2 teaspoons coarsely cracked black pepper
1-2 pinches hot smoked paprika, (optional)
1 small handful jumbo oats

Method

  1. These little savoury oat biscuits are made with medium oatmeal and rolled porridge oats and then finished with a scattering of jumbo oats for luck. I add sheep’s cheese and lots of rosemary to give them a really good flavour. A pinch or two of hot smoked paprika adds a subtle spice and a smoky edge, but that’s totally optional. The oatcakes are great spread with a soft cream cheese and eaten with some wedges of apple.
  2. Thoroughly combine the oatmeal, porridge oats, cheese, chopped rosemary leaves, salt, pepper, and paprika (if using) in a bowl. Pour 125ml water over and use a wooden spoon to bring it all together to form a relatively firm, yet slightly sticky dough. Set the dough aside to rest for 10 minutes, then roll it out on a well-floured surface. Scatter over the jumbo oats and tear over the whole rosemary sprig. Roll the dough again so that the oats and rosemary stick to its surface and until the dough is about 5mm thick.
  3. Use a 5–6cm biscuit cutter (or rim of a fine glass) to cut rounds from the dough. Place the cut rounds directly on a nonstick baking tray and bake in the oven for about 25–30 minutes, until golden.
  4. Remove the oat biscuits to a wire rack to cool completely, before transferring to an airtight container to store. They will keep like this for up to a week.
Tags:
River Cottage
seasonal
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