Oat and cheese biscuits

oatandcheese

Cheese hob nobs, I suppose. Biscuits to throw at a baby in a panic when you want it to eat quickly and then have a lunchtime nap. It would make a pretty balanced and splash-free portable lunch if you added a couple of sticks of cheese and some fruit.

I’ll be honest – there are days when we mostly eat biscuits.

Makes around 25

150g oatmeal

100g wholemeal flour

100g butter, cut into small pieces

1 teaspoon baking powder

75g grated cheese – I used half parmesan, half strong cheddar

30ml of milk

Weigh out the dry ingredients and then rub in the butter – by hand or by whizzing it in a food processor. Stir through the cheese and then the milk – it should start to clag. Gather into a ball and clingfilm, and put in the fridge for half an hour.

When it’s chilled, roll it out between two floured pieces of cling film to about 3mm thick and cut out discs with a small cutter or a champagne flute. I have no cutters – who needs them when the kitchen’s full of circular items? Bake at 180 for 11-13 minutes, or, with an Aga, on the grid shelf at the bottom of the roasting oven with the cold shelf two rows up.

These keep in an air tight container for a week or two, though I don’t think home-made biscuits ever get as far as going off.

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