|2 cups||1-minute oats|
|1/2 cup||plain flour|
|1 1/2 tablespoons||brown sugar|
|1/4 teaspoon||baking powder|
|100 g||unsalted butter, melted, cooled|
Preheat oven to 180C. Line two baking trays with nonstick paper.
Combine all the dry ingredients in a bowl and mix well. Add the butter and water and stir mixture with a round-bladed knife until combined. Bring the mixture together with your fingertips to form a dough.
Roll out the dough on a lightly floured surface until about 4mm thick. Use a 6cm diameter fluted cutter to cut out biscuits, and place them on the lined baking trays. Put the biscuits in the fridge to chill for 15 minutes.
Bake the biscuits in the preheated oven for 25 minutes or until golden. Remove from the oven and cool on the trays.
Serve with blue vein cheese and sliced pears.
This recipe makes about 20 biscuits. Store the biscuits in an airtight container for up to one week.
This recipe was introduced to me by Miss Helen Hayden.