Perfect to accompany cheese, fruit paste and dried or fresh fruit. Gift these with a wedge of cheese or make up a cheeseboard for party hosts.
Ingredients
| 125 g | Rolled oats (Main) |
| ¼ cup | Plain flour |
| ¼ cup | Wholemeal flour |
| ¼ tsp | Bicarbonate soda |
| ½ tsp | Sugar |
| 125 g | Cold butter, diced |
| 1 | Egg, lightly beaten |
| 1 sprinkle | Sesame seeds |
| 1 sprinkle | Flaky sea salt |
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Directions
- Heat the oven to 180C. Line 2 baking trays with baking paper.
- Place the rolled oats in a food processor and process until a medium-ground oatmeal. Add the flours, a pinch of salt, bicarbonate of soda and sugar. Add the butter and process until the mixture resembles breadcrumbs. Add three-quarters of the egg and process until the mixture just begins to form clumps.
- Tip out on to a lightly-floured bench top and bring the dough together. Roll the dough out thinly, about 3mm thick. Using a 5cm round biscuit cutter, cut out biscuits, placing on the trays as you go. Prick each biscuit once with a fork, then brush the tops with the extra egg and sprinkle with sesame seeds and a little flaky salt.
- Place in the oven and bake for 10-12 minutes, turning trays halfway through cooking, until golden and firm to the touch. Remove from the oven and leave biscuits to cool and crisp before storing in an airtight container.
