Perfect Oat and Whole Wheat Biscuits

These supreme oats biscuits are similar to Anzac and digestive biscuits. They are excellent to use as the crumbs for the base of a chilled cheesecake.

Ingredients make 50

170 g self raising whole wheat flour

170 g rolled oats

55 g dark brown sugar

150 g cold butter, diced or grated

3 tbls milk (45ml)

Method

Preheat oven to 180ºC normal bake. Place flour, oats and sugar in a large mixing bowl and combine. Rub butter into the flour mix with your hands until it resembles breadcrumbs. Blend in the milk and mix to make an even texture. Roll the dough out to approx. 4 mm thickness and cut with a 5 cm in diameter cookie cutter. Place biscuit dough on a greased baking tray and bake in the oven for approx. 12 minutes until golden brown. Allow cooling before packing biscuits in a closed container for storage.

Note: Try adding 150 g finely chopped chocolate to the dough and add ½ tsp salt if you use unsalted butter.