Oaty biscuits with creamy blue cheese
Makes: 20
Prep time: 30 minsTotal time: 
Recipe photograph by Jan Baldwin
Oaty biscuits with creamy blue cheese
Makes: 20
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
78Kcal
Fat
6gr
Saturates
3gr
Carbs
5gr
Sugars
2gr
Fibre
1gr
Protein
2gr
Salt
0.1gr
Chris & Rachel Rowley
Chris and Rachel Rowley started their popular Edinburgh supper club, Charlie and Evelyn's Table, in 2009. The name of the dining experience is a tribute to Chris's grandparents who were the former owners of the table.
See more of Chris & Rachel Rowley’s recipes
Chris & Rachel Rowley
Chris and Rachel Rowley started their popular Edinburgh supper club, Charlie and Evelyn's Table, in 2009. The name of the dining experience is a tribute to Chris's grandparents who were the former owners of the table.
See more of Chris & Rachel Rowley’s recipes
Ingredients
For the biscuits
- 30g wholemeal plain flour
- 30g plain flour
- 30g cold unsalted butter, cubed, plus extra for greasing
- 30g dark brown soft sugar
- ¼ tsp baking powder
- 1 tbsp whole milk
- 50g porridge oats
For the creamy blue cheese
- 75g blue cheese, rind removed, cut into cubes (vegetarian alternative)
- 75g full-fat cream cheese
- 20g unsalted butter, softened
- ½ tbsp brandy
- 2 tbsp salad cress, to finish
Step by step
Get ahead
Make the oatcakes up to a week ahead. Once cool, transfer to an airtight container. They can also be frozen. Make the cheese mixture up to 2 days ahead
- To make the biscuits, put both types of flour, the butter, sugar, baking powder and a large pinch of salt in a food processor and pulse briefly. Add the milk and pulse until the mixture begins to come together. Transfer to a bowl, add the oats and, using your hands, knead until the oats are mixed in.
- Shape the dough into a disc, wrap in clingfilm and chill for at least 1 hour.
-
Preheat the oven to 180°C, fan 160°C, gas 4. Remove the dough from the fridge and set it aside for 10 minutes. Roll the dough out on a lightly floured surface to 5mm thick – it will be short and crumbly, so persevere.TipIf you don't have time to make the biscuits, simply serve this as a dip for crudités or nachos.
- Cut out 20 circles from the dough using a 4cm round cutter. Bake on a lightly greased baking tray for 15 minutes. Cool on wire racks.
- For the creamy blue cheese, remove both cheeses from the fridge at least 30 minutes before using. Blend all the ingredients, except the cress, in a food processor until combined. Pipe or spoon the cheese on to the biscuits and top with the cress.
Chef quote
We love using Dunsyre blue cheese to top the biscuits, but Gorgonzola and Stilton work well, too.
