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Serves
30
Prep
20
mins
Cooking
15
mins
Find a recipe

Rosemary, Salt & Oat Biscuits

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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

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Related Products


  • McKenzie's Baking Powder 125g

  • McKenzie's Australian Natural Sea Salt Grinder 115g

  • McKenzie's Bi-Carb Soda 1kg

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