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.
200g fine oatmeal
80g wholewheat flour, plus extra
100g unsalted butter, softened
¼ tsp salt
60g Gruyere, finely grated
¼ tsp cayenne pepper
Plain flour to dust