Cheesy Oat Biscuits

This recipe featured in the March issue of delicious. Magazine, created by Deputy Food Editor, Lottie Covell.

Per Biscuit: 76kcals, 4.2g fat (2.3g saturated), 2.1g protein, 6.5g carbs (0.2g sugar), 0.1g salt, 2.2g fibre.

Cooking Time 16 minutes

Skill Level Easy

Serves 36

200g Mornflake Stoneground Fine Oatmeal
100g Mornflake Beta3 Oat Bran
80g wholewheat flour, plus extra
100g unsalted butter, softened
¼ tsp salt
60g Gruyere, finely grated
¼ tsp cayenne pepper
Plain flour to dust

Stoneground Oatmeal Fine (Grade 40)

6 x 750g pack

6 x 800g pack

Preheat the oven to 180°C/160°C fan/gas mark 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.

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6 x 750g pack

6 x 800g pack