How to Make
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Heat the oven to 180C/160C fan/gas 4.
Put the oatmeal, oatbran, flour and butter in a bowl and rub together with your fingertips to get a crumb-like texture.
Add the salt, Gruyere, cayenne and 175ml cold water, then knead for 2 minutes to work it into a dough.
Shape into a disc, wrap in cling film and chill for 30 minutes.
Roll out on a lightly floured surface to a 24cm x 30cm rectangle (2mm thick). Use a sharp knife to cut 30 x 3cm x 8cm biscuits and put on a baking sheet lined with non-stick paper.
Bake for 16 minutes until pale, golden and smelling biscuity. Cool on a wire rack. Serve or store in a sealed container.