• Olive oil spray
  • 200g (1 1/4 cups) self-raising wholemeal flour
  • 140g (1 1/2 cups) quick-cooking oats
  • 3 tsp chopped fresh rosemary
  • 1/2 tsp salt
  • 1/4 tsp bicarbonate of soda
  • 55g (1/4 cup, firmly packed) brown sugar
  • 100g butter, melted, cooled
  • 2 eggs, lightly whisked
  • Quick-cooking oats, extra, to sprinkle
  • Blue cheese or brie, to serve
  • Preheat oven to 180°C. Spray 2 baking trays with olive oil spray to lightly grease. Combine the flour, oats, rosemary, salt and bicarbonate of soda in a large bowl.
  • Combine the sugar, butter and egg in a medium bowl. Add the sugar mixture to the flour mixture. Use a wooden spoon to mix until combined. Use your hands to knead the mixture to a firm dough.
  • Sprinkle a clean work surface lightly with oats. Divide the dough into 2 equal portions. Turn 1 dough portion onto the oats. Use a lightly floured rolling pin to roll out the dough to a 3mm-thick disc. Use a 5.5cm-diameter round pastry cutter to cut discs from the dough. Place on 1 prepared tray. Use a fork to prick the discs all over. Repeat with oats and the remaining dough portion. Bake in oven, swapping trays halfway through cooking, for 10-12 minutes or until light golden. Transfer to a wire rack to cool completely.
  • Serve the biscuits with blue cheese or brie.
  • Protein Dietary Fibre 2.00g 1.00g Fat Total Energy 3.50g 310kJ Fat Saturated Sodium 2.00g – Carbohydrate Total Cholesterol 8.50g – Carbohydrate Sugars –