Salted Blue Cheese and Oatmeal Biscuits
75 g rolled oats
200g blue cheese ( eg Stilton, St Agur, Shropshire Blue )
100g unsalted butter
2tsps mustard powder
2 egg yolks
100g plain flour
50 g spelt, rye or wholemeal flour
1 tsp HEBRIDEAN SEA SALT
Oven temp 180c or gas mark 4. Makes 30 biscuits
Make the dough at least 4 hours before rolling.
Toast the oats on an oven tray for around 20 mins until golden brown.
Mix the crumbled cheese, butter, mustard, egg yolks together with 1 tbsp water until smooth then add cooled oats and both flours.
Roll the dough into a sausage shape approx 6 cm in diameter. Wrap in baking parchment twisting paper at both ends to form a firm sausage shape and chill for 4 hours or overnight. Heat oven and cut the roll into 34cm slices, place on paper lined tray and bake for 15 - 20mins until golden brown. While still warm sprinkle with Hebridean Sea Salt very slightly pushing them into the top of the oatcakes. Allow to cool.
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