Oat Biscuits With Triple Crème Cheese And Grapes Recipes

FRESH FRUITS AND DESSERT CHEESES

Steps:

• Place rinsed grapes and pears on a cutting board with your favorite dessert cheeses and sweet biscuits for a simple, elegant end to your meal. Ask for help from the cheese counter specialist in your market; they'll let you try your pick of cheeses.

CHEESY OATCAKES WITH SOFT CHEESE & GRAPES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Melt the butter in a small pan, then leave to cool slightly. Tip the oatmeal, flour, baking powder, parmesan and sesame seeds, if using, into a bowl with ½ tsp salt, then pour in the melted butter. Add 5 tbsp boiling water and bring together into a firm dough, adding another 1 tbsp boiling water if needed.
• Turn the dough out onto a lightly dusted work surface, then roll out to the thickness of a £1 coin. Cut into small squares or 3-4cm triangles, then transfer to a lined baking sheet. Re-roll any offcuts and repeat. Bake for 12-15 mins until golden. Leave to cool for a few minutes on the baking sheet, then transfer to a wire rack and leave to cool completely. Serve with soft cheese and grapes, if you like.

OAT BISCUITS

Steps:

• Mix together the first four ingredients. Cut in the shortening. Stir in oats. Stir in milk just until combined.
• Pat out, cut and bake for 12-15 minutes, at 450°F
• Recipe may be doubled. Freeze extra biscuits in a heavy plastic bag - thaw and heat to serve.

OAT BISCUITS WITH TRIPLE-CRèME CHEESE AND GRAPES

Steps:

• Coarsely chop oats in a food processor and transfer to a large bowl. Pulse together flour, butter, brown sugar, baking powder, and salt in processor until mixture resembles coarse meal. Add milk and blend until mixture just forms a dough. Add to oats and knead until just incorporated.
• Halve dough and pat each half into a 5- by 3-inch rectangle. Chill, wrapped well in plastic wrap, until firm, about 3 hours.
• Preheat oven to 350°F.
• Cut 1 rectangle crosswise into scant 1/4-inch-thick slices and bake on an ungreased large baking sheet in middle of oven until undersides are a shade darker, about 20 minutes. Transfer to a rack to cool and make more biscuits with remaining dough.

CHEDDAR-OAT GRIDDLE BISCUITS

Steps:

• Combine the first 4 (dry) ingredients in a mixing bowl and stir together. Work the margarine into the flour mixture with the tines of a fork or a pastry blender until the mixture resembles coarse crumbs. Stir in the cheese, then add enough rice milk to hold the mixture together as a firm dough, working it together with your hands.
• Turn out onto a well-floured board and roll the dough out to a 1/4-inch thickness. Cut the dough into 2-inch rounds with a cookie cutter or the rim of a glass. Gather up leftover dough, roll out, and cut until all the dough has been used up.
• Heat a griddle or large nonstick skillet that has been sprayed with cooking oil spray. Cook the biscuits on both sides over medium heat until golden brown. Cool on a plate, then transfer to an airtight container when cooled to room temperature.
• Per biscuit:
• Calories: 68
• Total fat: 4g
• Protein: 2g
• Fiber: 2g
• Carbohydrate: 8g
• Cholesterol: 0mg
• Sodium: 190mg

OAT BISCUITS

Steps:

• Coarsely chop the oats in a food processor and transfer to a large bowl. Pulse together the flour, butter, brown sugar, baking powder and salt in the food processor until mixture resembles a coarse meal. Add milk and blend until mixture just forms a dough. Add the oats and knead until just incorporated.
• Halve the dough and pat each half into a 5 by 3-inch rectangle. Chill, wrapped well in plastic wrap, until firm, about 3 hours.
• Preheat the oven to 350°F.
• Cut 1 rectangle cross-wise into scant 1/4 inch thick slices and bake on an ungreased large baking sheet in the middle of the oven until undersides are a shade darker, about 20 minutes. Transfer to a rack to cool and make more biscuits with the remaining rectangle of dough.