Those of you who read about our Carrot Cake will already know that there are a few more baking posts to come this week J
This one started out as an innocent attempt to bake some oat biscuits. Mummy is absolutely addicted to oat biscuits and perfectly capable of eating her way through a whole packet in a record time… Chef Gerald is quite fond of oats himself, and Daddy likes oat biscuits with cheese. So, with our entire household so fond of oat biscuits, we were quite surprised to realise we’d never made them at home before.
This project started out innocently enough, when Mummy and Jerry were browsing the Taste website and caught a quick glimpse of some rosemary and oat biscuits. That particular recipe sounded interesting enough, but we had lots of other ingredients we wanted to include, so decided to modify it considerably. Mummy and Chef Gerald seem to have caught the “recipe modification bug” lately – they still read lots of new recipes in magazines, cook books and cooking websites but, as soon as something catches their eye, several ideas start flashing: What if we swapped this ingredient, and what if we added some more of those lovely …….. we have in the fridge? Luckily, and despite the fact that creativity may come at a price sometimes, we have been spared any kitchen disasters – so far at least 🙂
In this particular case, the modifications included the addition of cheddar and the use of quinoa flour, which was our first attempt to bake with this wonderful grain. We love to experiment with different types of flour, but we must admit to taking a rather cautious approach to this, after reading so many warnings about dough that’s either too dry or too wet. Or sticky. Or bitter. Etc. Anyway, the kind of biscuit we had in mind was supposed to be easy enough to withstand at least some degree of wholegrain modification. And we are delighted to report that our efforts paid off in the end. These biscuits were a huge hit with Daddy, who enjoyed their cheesy, chewy texture and satisfying flavour. They keep really well in an airtight container (ours lasted for about 4 days) and they make an ideal quick snack – the cheese is already in the biscuit, no need to slice it and place it on top :-)!!!
Cheddar Oat and Quinoa Biscuits
100g all-purpose flour
125g quinoa flour
140g rolled oats
¼ tsp bicarbonate of soda
2 tbsp brown sugar
125g grated cheddar
100ml olive oil
1 egg, lightly beaten
Pinch of salt
Pre-heat the oven to 180 degrees Celsius. Line two baking trays with baking paper.
In a bowl, sift together the flours and bicarbonate of soda.
Add the salt, grated cheddar, sugar, olive oil and egg, and mix well with a wooden spoon to ensure all ingredients are thoroughly incorporated.
Turn onto a lightly floured surface and knead for a few moments until you have a firm dough. If the dough is too soft, gradually add a little extra flour until the dough has reached your desired consistency. Conversely, if the dough is too dry, add a little extra water or milk.
Roll the dough to 5mm thick, then cut biscuits using your favourite pastry cutter.
Place on the lined baking trays, then bake for 12-15 minutes until lightly golden.
Makes about 36 biscuits .