A delicious savoury biscuit that’s super by itself but at its very best served with a chunk of cheese and a dab of onion marmalade.
Advertisement - Continue Reading Below
Yields:
24 serving(s)
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Cal/Serv:
136
Ingredients
125g
unsalted butter, chopped
175g
wholemeal bread flour
100g
medium oatmeal
1/4tsp.
bicarbonate of soda
3Tbsp.
caster sugar
Pinch flaked seas salt, to sprinkle
Directions
Step 1Melt butter in a small pan over medium heat and cook until golden brown, about 5min. Set aside to cool slightly.
Step 2In a bowl, combine flour, oatmeal, bicarb and sugar with 1⁄2tsp fine salt. Stir in brown butter with 2tbsp cold water and mix to a loose dough, adding a further 1tbsp water if needed to help it bind. Squeeze into a log about 20cm long and 5cm wide. Wrap tightly in clingfilm and chill for 1hr.
Step 3Preheat oven to 190°C (170°C fan) mark 5 and line a large baking tray with baking parchment. Unwrap dough and use a serrated knife to cut into 24 even slices. If the dough starts to crumble, just press it back together with your hands. Arrange on the prepared baking tray and sprinkle with a little flaked sea salt.
Step 4Bake for 25-30min until biscuits are firm. Leave to cool completely before storing in an airtight container.
TO STORE Make biscuits up 3 weeks ahead. Once cool, store in an airtight container at room temperature. To gift, carefully stack in cellophane bags and tie with a ribbon, or box.
Per biscuit:
Calories: 136
Protein: 2g
Fat: 8g
Saturates: 4g
Carbs: 13g
Sugars: 7g
Fibre: 0g
100+ of the best canapé recipes - delicious party food for every occasion
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
