• Method

These savoury biscuits are perfect with a sharp Scottish cheddar. The recipe makes around 30 biscuits.

They will keep in an airtight container for around three days.

Method:

  1. Set your oven to 180c/160 fan and line a baking tray with parchment paper.
  2. Mix all your dry ingredients together then rub in the butter until all incorporated.
  3. Add the egg yolk, mustard and cold water (if needed) until it becomes a nice dough.
  4. Roll out until it’s the thickness of a pound coin and cut with a cutter (we used a 5cm one) and place on to your baking tray.
  5. Bake for about 7 minutes then turn the tray around and bake for a further 7 minutes or until they have slightly coloured on top.
  6. Cool on a wire rack.

 


Thanks to chef Rory Lovie for sharing this recipe with us. Rory is a huge fan of oats – so much so that he says they would be his desert island food!

Rory is a highly-talented chef who oversees all menu activity at the award-winning Bridgeview Station, a restaurant housed within an iconic Victorian railway station at the heart of Dundee’s Waterfront, a short walk from the V&A Musem.

He has won many accolades including:

  • 2014 Medaille d’Argent Winner

  • 2013 Rising Star Young Chef of the Year

  • 2013 Best Fine Dining Restaurant in Scotland

  • 2010/11 Academy of Culinary Arts Team Semi-Finalist for Scotland

 

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