100g jumbo rolled oats
100g normal oats
60g light spelt flour, plus extra for dusting
1 tsp sea salt
1 tsp baking powder
½ tsp golden caster sugar
1 tbsp caraway seeds
Stilton & damson jam, to serve
Heat oven to 180C/160C fan/gas 4. Gently melt the butter. Combine the oats, spelt flour, salt, baking powder, sugar and seeds in a bowl. Pour in the melted butter and stir to combine, coating all of the oats. Add up to 80ml boiling water, a little at a time, until you have a dough that holds together.
Lightly dust a work surface with flour and turn out the dough, rolling out to 0.5cm thickness. Using a 5cm round cutter, cut out your biscuits and place on a lined baking tray. Bake for 20-25 mins until crisp and golden, then remove from the oven and cool on a wire rack. Can be made one day ahead and kept in an airtight container. To serve, spread with butter and top with Stilton and a dollop of damson jam.
PER BISCUIT (20)
82 kcals • fat 4g • saturates 2g • carbs 9g • sugars none • fibre 1g • protein 2g • salt 0.4g