Serves
30
Prep
20
mins
Cooking
15
mins
Rosemary, Salt & Oat Biscuits
Directions
Step 1
Preheat oven to 180oC. Spray 2 baking trays with oil to lightly grease. Combine flour, baking powder, quick oats, rosemary, sea salt and Bi-carb in a bowl.
Step 2
Combine sugar, butter and egg in a bowl. Add to the flour mixture. Mix until combined. Knead to a firm dough.
Step 3
Sprinkle a clean surface with minute oats. Turn dough onto the oats. Use a rolling pin to roll out the dough to a 3mm thick disc. Use a 5.5cm diameter round pastry cuter to cut out shapes. Place on a prepared tray. Sprinkle with sea salt. Bake for 10-12 minutes or until light and golden.
Ingredients
- olive oil spray
- 1 1/4 cups plain flour
- 2 1/2 tsp McKenzie's Baking Powder
- 1 1/2 cups quick oats
- 3 tsps fresh rosemary, chopped
- 1/2 tsp, finely ground McKenzie's Australian Natural Sea Salt
- 1/4 tsp McKenzie's Bi-Carb Soda
- 1/4 cup brown sugar, firmly packed
- 100g butter, melted & cooled
- 2 eggs, lightly beaten
