Ingredients
- Olive oil spray
- 200g (1 1/4 cups) self-raising wholemeal flour
- 140g (1 1/2 cups) quick-cooking oats
- 3 tsp chopped fresh rosemary
- 1/2 tsp salt
- 1/4 tsp 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
- 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.
- 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.
- 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.
- Serve the biscuits with blue cheese or brie.
Notes
- Make it ahead: Make this recipe up to 3 days ahead. Store the biscuits in an airtight container in a cool, dark place.
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