Oat biscuits for cheese

Oat biscuits for cheese

By
From
Botanical
Makes
12 biscuits
Photographer
William Meppem

Ingredients

Quantity Ingredient
110g rolled oats
60g desiccated coconut
110g plain flour
220g sugar
110g butter
1 tablespoon golden syrup
2 tablespoons water
1 1/2 tablespoons bicarbonate of soda

Method

  1. Combine rolled oats, coconut and flour with sugar in a deep bowl.
  2. Warm butter and golden syrup together until liquid, remove from heat and add water and bicarbonate of soda. Combine with dry ingredients and mix to a soft dough. Roll dough up in greaseproof paper into an even-sized log roughly 3 cm in diameter.
  3. Allow dough to rest for 20 minutes or so in the refrigerator. Preheat the oven to 180°C.
  4. Slice the dough into 2 mm thick slices. Place on a lightly greased baking tray and flatten a little then bake for 10–15 minutes. Serve at room temperature.

Chef’s note

  • These biscuits are excellent with blue vein and mature cheeses.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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