(Makes approx 24 biscuits)
Ingredients
115g instant oats
30g buckwheat flour (white or wholemeal wheat flour can be substituted)
30g grated parmesan cheese
30g butter, cold and cubed
¼ tsp bicarbonate of soda
¼ tsp sugar
½ tsp salt
1 tsp sweet paprika
¼ tsp chilli flakes pinch black pepper
50ml hot water
Method
1. Preheat the oven to 190C/ 170C Fan/ Gas Mark 5 and line or grease a large baking tray 2. Combine the dry ingredients together in a bowl, including the parmesan cheese.
3. Add the butter to the dry ingredients and work the mixture into damp ‘breadcrumbs’ with your finger-tips. Continue until all of the butter is incorporated.
4. Add the water and work the mixture lightly into a soft dough.
5. Turn the dough out onto a well-floured surface and roll to approximately 1cm thickness.
6. Cut into rounds using the smooth side of a scone cutter and transfer to a baking sheet (I use a 48mm cutter for bitesize biscuits). The uncooked texture is quite crumbly so I find it helps to firmly pat down the dough with a finger each time I press the cutter down.
7. Bake for 25-30 minutes until slightly golden.
8. Allow to cool before storing in an airtight container or cookie tin, they should keep for at least a week.
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