A La Bark Baking
This is an example from the book
Chester’s Cheesy Chomps
Light, golden
biscuits.
The dough is so easy to work with you can make double batches and freeze some of the
biscuits for later.
- ½ cup (60g) wholemeal flour
- 1 cup (100g) oats
- 1 ¼ cup (100g)grated cheese (preferably cheddar)
- ½ cup (50g) grated parmesan cheese
- 1 tablespoon olive oil
- ½ - ¾ cup (100-150ml) water.
Pre heat oven to
180C gas mark 5
Cover a baking tray
with baking paper.
Mix all of the
ingredients except oil and water together in a large mixing bowl.
Add the oil and
stir with a large spoon.
Add sufficient water to make the dough stick into one ball.
Place onto floured surface and roll out gently with floured rolling pin.
Aim to have your dough about ¼ - ½ inch thick.
Cut with a cookie cutter and place onto the baking tray.
Cook in centre of oven 25 -30 minutes or until they start to turn slightly golden.
Makes about 24 middle sized biscuits.
Store in airtight
container and they may keep weeks, but they will probably be gobbled up
long before then.
(If you have a good
sized food processor – chop your cheese then add all other dry
ingredients. Pulse the processor and add the oil and water slowly. Stop
as soon as the dough sticks into one ball. Roll out and cook as normal.
Biscuits made in
the processor have a smoother consistency as the oats will have been
chopped but they still taste great.)
