Savoury oat biscuits with rosemary and caraway seeds, the perfect bites for the cheese board. Serve them with your favourite cheese, jam, or a handful of fruit, and you can get the party started. These oat biscuits can also be enjoyed on their own as a healthy snack.
Festive season or not, the cheese board is a must have at any fancy party. Not only it looks more than appealing, with all those gourmet bites, plus lots of cheese assortments, but you know for sure that your guests will love it too, so you don't stress out much about what food to bring to the table.
And what goes better with cheese than some savoury cookies, or biscuits, as they are called in the UK. The terms cookies/biscuits can be a tad confusing depending on which country you are from, but one thing is for sure, these beauties are the perfect pair for all that yummy cheese.
Brie is by far my favourite cheese when it comes to a cheese platter, followed closely by Camembert. I'm not really into blue cheese, although I would definitely include that on the cheese plate, since it's quite a popular one.
Thanksgiving, Christmas, New Year are just a few special occasions where these oatmeal cookies can be demolished in no time.
The recipe is adapted from BBC Good Food and it's one of the best savoury cookie recipes I have tried. The added fresh rosemary was definitely a great choice, it brought so much more flavour. I also swapped the spelt flour for plain flour without any change in consistency. Let's see how to make them!
- jumbo oats
- fine oats -porridge oats
- plain flour
- baking powder
- sea salt
- caraway seeds
- chopped fresh rosemary
- butter- melted
- hot water
Step-by-step photos and instructions
The dough is very easy to work with, and does not stick to the working surface, which is a bonus point. Depending on the size of your cookie cutter, you should get about 10-15 oatcakes, mine were on the bigger side.
- in a bowl, add the porridge oats (fine oats), jumbo oats, plain flour, salt, baking powder, caraway seeds and chopped fresh rosemary
- melt the butter, and add it to the bowl together with the boiling water, then use your hands to form it into a dough
The hot water will help the oats soften, so that the dough can come together nicely, so I would definitely use that rather than cold water. The dough is not hot to the touch, but barely warm, you can easily work with it.
- use a rolling pin to roll the dough, then use a cookie cutter to cut cookies, the number really depends on how big the cookie cutter is
Roll the dough again and cut more cookies if you are left with dough after cutting a few cookies, the dough can still be easily worked with even if it's no longer warm. Arrange the cookies on a baking tray lined with non-stick paper, and bake at 180 degrees Celsius ( 350 Fahrenheit) for about 20-25 minutes or until golden.
Healthy savoury bites for snack time
Festive season aside, these fantastic oat biscuits can be enjoyed as a healthy snack anytime hunger strikes. They make a nice addition to your child's snack box, and can be stored in an air-tight container to keep that nice crunch for long.
They have no sugar added, and are high in fiber, which makes them a great choice for snack time if you worry about the daily sugar intake. I love oat cookies of any kind, and my Banana Oatmeal Cookies are just lovely if you are looking for a sweet version, but also refined-sugar free.
Homemade cookies are just the best, and making them is so easy, it makes no sense buying the ready-made versions the stores have in offer. They might be cheep, but the quality can never be as good.
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Savoury Oat Biscuits
- 100 g jumbo oats
- 100 g fine oats (porridge oats)
- 60 g plain flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 tablespoon caraway seeds
- 1 teaspoon chopped fresh rosemary
- 80 g butter, melted
- 80 ml hot water
- In a bowl, sift the flour, then add the oats, baking powder, salt, caraway seeds, chopped rosemary, and mix.
- Melt the butter, and add it to the bowl together with the hot water.
- Knead into a dough that comes together nicely, and does not stick to the hands.
- Use a rolling pin to roll it to about quarter of an inch thickness, then use a cookie cutter to cut out cookies, depending on the size of your cutter, you should get about 10-15 cookies.
- Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for about 20-25 minutes or until golden.
- To see the measurements in cups and ounces, please click on the US CUSTOMARY link.
- The amount of ingredients listed can be adjusted depending on the number of servings you need, just click on the number next to SERVINGS.
No measurement for the hot water??? 🙁
I have just updated the recipe, thank you for pointing that out. It's about 80 ml hot water, add a bit at a time until the dough is the right consistency.
Just couldnt find my usual mini oat biscuits in supermarket so resorted to baking my own. I will probably never buy an oat biscuit again. These are just wonderful with cheese pate or just on their own. If you make mini ones you can get 30 out of the batch.
Amazing, l am glad they worked for you!