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blue cheese and oat biscuits

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Blue cheese and oat biscuits

Interesting things, these. I had quite a lot of Saint Augur cheese left over after Christmas so I thought I’d put it to good use – but possibly Stilton that we’d devoured would have worked better here.

Unlike most cheese biscuits, these actually look HEALTHY. It might be because of the oats visible when you slice the pastry block – or the greenish tinge courtesy of blue cheese. Anything green these days seems to signal wholesome or superfood - see super smoothies. I must say I’m not quite on that bandwagon – blending perfectly nice and crunchy cucumbers or cabbage and mixing them with weird combination of hemp, chia seeds, almond milk and some such (I wouldn’t). Just get a celery stick, at least there’s some fibre in it.

But the biscuits don’t TASTE like a green smoothie thank God. They should be cut quite thin – they don’t expand so you get what you see. The recipe is from Dan Lepard’s ‘Short and Sweet’.

  • INGREDIENTS
  • 75g rolled oats
  • 200g blue cheese, Shropshire Blue or Stilton
  • 100g butter, softened
  • 2tsp mustard powder
  • 2 egg yolks
  • 1 tbsp cold water
  • 100g plain flour
  • 50g wholemeal or rye flour
  • ½ tsp fine sea salt

Blue cheese and oats

METHOD
Toast the oats in a 200C/390F/gas 6 oven for about 15 minutes until golden. Leave to cool.

Mix the cheese with the butter, mustard powder, egg yolks and water until smooth. Add the oats, both flours and salt and mix to a smooth dough. Line a loaf tin with parchment, press the dough down into it with another sheet of parchment and chill for at least 4 hours.

Cutting blue cheese biscuits

Preheat the oven to 180C/350F/gas 4.

When the dough is completely firm, unwrap it and slice into thin wafers, about 4mm. Place them on the baking sheets lined with parchment – they don’t spread so no need to space them out much – and bake for 15 minutes until crisp and golden.

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