(Makes approx 24 biscuits)


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


1. Preheat the oven to 190C/ 170C 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.