November 11, 2012

Oat and Rosemary Cheese Biscuits

After a busy week I've been hit by an unexpected cold and was forced to take it easy this weekend. I've taken naps, done a couple of light strolls on the beach and enjoyed some much needed R&R.

These oat and rosemary cheese biscuits are perfect for a quiet weekend. In fact, they would not be out of place at a brunch, picnic or even when those unexpected guests drop by and you have nothing to offer.

Feel free to alter the ingredients to your liking; rolled spelt or rye instead of oats, different herbs (fresh or dry) and experiment with stronger/milder cheeses. These are a tasty little treat no matter what and packed with flavour.

Oat and Rosemary Cheese Biscuits
(makes 7-10)
(recipe inspired by Valio)

50g rolled oat/spelt/rye
1/2 tablespoon wholemeal flour
1 teaspoon baking powder
2 sprigs of fresh rosemary, finely chopped
1 egg
25ml olive oil
50g grated cheese
pine nuts, poppy seeds or sesame seeds, to sprinkle (optional)

1. Preheat the oven to 175C and line a baking tray with parchment paper.

2. Combine the dry ingredients in a bowl. Whisk in the egg and the oil and add the cheese. Stir to combine.

3. Use a spoon to form the batter into disks, leaving space between each biscuit. Sprinkle with seeds, if you like. Bake for 12-15 minutes or until firm and golden. Enjoy warm.