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Cheesy oat biscuits

Name: Cheesy oat biscuits
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: Makes 30
Cuisine: British recipes
Ingredients: 200g fine oatmeal; 100g oatbran; 80g wholewheat flour, plus extra; 100g unsalted butter, softened; ¼ tsp salt; 60g gruyère, finely grated; ¼ tsp cayenne pepper; Plain flour to dust

Published: 5 Apr 17
Updated: 18 Mar 24

Take your dinner party cheeseboard up a notch – serve it with homemade oat biscuits. Or give these wholewheat savoury biscuits as a a lovely edible gift.

Easy
March 2017

Test kitchen approved

Makes 30
Hands-on time 30 min, oven time 16 min, plus chilling

Take your dinner party cheeseboard up a notch – serve it with homemade oat biscuits. Or give these wholewheat savoury biscuits as a a lovely edible gift.

Nutrition: per serving

Calories: 76kcals
Fat: 4.2g (2.3g saturated)
Protein: 2.1g
Carbohydrates: 6.5g (0.2g sugars)
Fibre: 2.2g
Salt: 0.1g

Per biscuit

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Ingredients

200g fine oatmeal
100g oatbran
80g wholewheat flour, plus extra
100g unsalted butter, softened
¼ tsp salt
60g gruyère, finely grated
¼ tsp cayenne pepper
Plain flour to dust

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Method

Heat the oven to 180°C/160°C fan/gas 4. Put the oatmeal, oatbran, flour and butter in a bowl and rub together with your fingertips to get a crumb-like texture. Add the salt, gruyère, cayenne and 175ml cold water, then knead for 2 minutes to work it into a dough. Shape into a disc, wrap in cling film and chill for 30 minutes.
Roll out on a lightly floured surface to a 24cm x 30cm rectangle (2mm thick). Use a sharp knife to cut 30 x 3cm x 8cm biscuits and put on a baking sheet lined with non-stick baking paper. Bake for 16 minutes until pale, golden and smelling biscuity. Cool on a wire rack. Serve or store in a sealed container.