Name: Crunchy cheese biscuits
Prep time: 20 min
Total time: 20 min
Yield: 30 biscuits servings
Cuisine: Ingredients
Ingredients: 250 ml oats rolled; 375 ml oat flour; 5 ml paprika; 5 ml salt; 3 ml Bicarbonate of soda; 180 ml pecorino cheese; 125 ml sesame seeds; 125 ml walnuts chopped; 45 ml poppy seeds; 125 ml butter cubed; 2 eggs; salt flakes

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Ingredients (12)

250 ml	oats — rolled
375 ml	oat flour
5 ml	paprika
5 ml	salt
3 ml	Bicarbonate of soda
180 ml	pecorino cheese
125 ml	sesame seeds
125 ml	walnuts — chopped
45 ml	poppy seeds
125 ml	butter — cubed
2	eggs
	salt flakes

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Method:

TO SERVE pecorino or other cheese honeycomb grapes

Preheat the oven to 180°C. Line two baking sheets with
baking paper and grease well with non-stick spray.

1 Pulse all the ingredients except the butter, eggs
and salt in a food processor until well mixed.

2 Add the butter and pulse until well combined. Add
the eggs and pulse until a dough forms.

3 Line one of the baking sheets with the dough, pressing
it to 2-3mm thick. Using a round cookie cutter, press out biscuits and arrange
on the other lined baking sheet. Prick a few holes in the surface and sprinkle
salt flakes over.

4 Bake for 18-20 minutes or until the biscuits start
turning brown and the dough is cooked through. Leave to cool completely and
store in an airtight container.

5 TO SERVE Make a platter with the biscuits, cheese,
honeycomb and grapes