Cheese wheatmeal biscuits

Cheese wheatmeal biscuits

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(2 ratings)

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Cooking time

Prep: 20 mins Cook: 12 mins - 14 mins

Skill level

Easy

Servings

Makes 20-30 depending on cutter size

Savoury oaty biscuits that are great for lunch boxes, add Marmite or peanut butter for a delicious pinwheel

Nutrition and extra info

Nutrition info

Nutrition per serving (20)

kcalories
90
protein
2.5g
carbs
5.6g
fat
6.4g
saturates
3.8g
fibre
0.8g
sugar
0.2g
salt
0.2g

Ingredients

  • 100g wholemeal flour
  • 50g self-raising flour
  • 25g medium oatmeal
  • 100g butter
  • 100g cheddar cheese, finely grated
  • 1 large egg yolk

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Method

  1. Heat the oven to 180C/160C fan/gas 4. Put the flours and oatmeal into a bowl and rub in the butter. Stir in the cheese. Add the egg yolk and mix in using a fork. When the mixture starts to clump together, use your hands to knead to a smooth dough.
  2. Place the dough between two sheets of baking parchment and roll out thinly to about 1/2cm. Cut out desired shapes and lift them using a palette knife onto a non-stick baking sheet. Reroll any trimmings and cut out more shapes. Bake in the oven for 12–14 mins until golden brown. Leave on the tray for a few minutes to firm up before removing to a cooling rack.
  3. Alternatively, take walnut-sized pieces of dough, roll into balls and place on the baking tray. Flatten slightly with a fork and bake as before.

Recipe from bbcgoodfood.com, October 2012

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Comments

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jayjayem's picture
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I'm afraid I disagree with Ruthie on her remark that egg white should be used, not the yolk. It made more sense to me to use yolk and they turned out as I would have expected. However, as her turned out well too, who's to say. Made mine a bit thicker than mentioned so they needed more time in the oven. Added half a tsp of mustard powder. Very nice result for a savoury bite.

ruthierara's picture
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There's a mistake on this recipe it should be egg white not egg yolk! That said these turned out well. I did stars (for a festive edge) and squares. I also put in a pinch of salt but this is personal taste. A stronger cheese may also work. I think you can play around with the recipe. Basically they will be nice with butter and/or cheese!

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