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Oaty cheese biscuits with rosemary

British Cheese Board
These biscuits from the British Cheese Board are delicious topped with thin slices of Cheddar and red grapes

Oaty cheese biscuits with rosemary

Method

1. Preheat the oven to 180C/gas 4.

2. Mix the rolled oats, flour, rosemary, salt and pepper in a mixing bowl. Rub in the vegetable fat using clean finger tips until the mixture resembles fine breadcrumbs. Mix in the grated Cheddar.

3. Stir together the honey and milk and add to the dry ingredients. Bring the mixture together to form a soft dough then roll out on a lightly floured surface to 1cm thickness.

4. Using a 5cm cutter stamp out about 12 rounds and place onto a non-stick baking sheet.

5. Cook for 15 minutes. Allow to cool on tray for 15 minutes then carefully remove to a wire rack to cool completely. Keep stored in an airtight container for up to 1 week.

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Serves: makes 12

Prep: 15 min
Cook: 15 min

Ingredients
100g rolled oats
100g plain flour
1 tbsp fresh Rosemary, chopped
50g white vegetable fat
100g mature Cheddar cheese
1 tsp clear honey
3 tbsp Milk