Bag 0 Bag


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


  • 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.

Shop the ingredients

  • 6 PACKSStoneground Oatmeal Fine (Grade 40)

    Stoneground Oatmeal Fine (Grade 40)