Name: Cheese and oregano oat biscuits
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 1/2 cup traditional rolled oats; 1/2 teaspoon salt; pinch bicarbonate of soda; 1/4 cup finely grated pecorino; 2 teaspoon finely chopped oregano; 2 tablespoon extra virgin olive oil

Cheese and oregano oat biscuits

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Makes 14 Item

Prep

15M

Cook

45M

Total

Ingredients

1 1/2 cup traditional rolled oats

1/2 teaspoon salt

pinch bicarbonate of soda

1/4 cup finely grated pecorino

2 teaspoon finely chopped oregano

2 tablespoon extra virgin olive oil

Method

1.Preheat oven to 150°C (130°C fan-forced). Line a baking tray with baking paper. Combine oats, salt, bicarbonate of soda, pecorino and oregano in a medium bowl. Make a well at centre.

2.Stir in 1/3 cup hot water and oil until well combined. Gather into a ball. Transfer to a large sheet of baking paper. Using a damp hand, press out evenly to 7mm thick.

3.Using a 6cm round pastry cutter, cut dough into rounds. Transfer rounds to prepared tray. Press dough off-cuts together, then cut with pastry cutters to make 14 rounds.

4.Bake for 45 minutes or until dry and lightly golden underneath. Remove from oven. Stand on tray for 5 minutes, then transfer to a wire rack to cool.

Pecorino is a mild hard cheese. You can use parmesan instead.
Note

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