The Hidden Harvest of The Sea

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Salted Blue Cheese and Oatmeal Biscuits

05/08/14

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.


Salted Blue Cheese and Oatmeal Biscuits
Salted Blue Cheese and Oatmeal Biscuits