Cheese and rosemary savoury oat biscuits

1 - Preheat the oven to 180°C / Gas Mark 4 and line two baking sheets.

2 - In a large bowl, mix the oats, flour, rosemary, salt and pepper. Rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the cheese.

3 - Make a well in the middle. Pour in the milk and honey. Stir these together, then blend into the dry ingredients. Bring the mixture together to form a soft dough.

4 - Roll out on a lightly floured surface to 1cm thickness. Cut out circles/squares/trees etc with a 5cm cutter and place on a lined baking sheet.

5. Cook for 15 minutes until tinged with golden brown on the top. Allow to cool on tray for 10 minutes then cool on a wire rack. Will keep for a week in an airtight container. Serve with cheese and chutney, or hummus and dips.

NOTES

• Strong cheese - use a tasty cheddar or hard cheese.

• Rosemary - it’s fine to use dried rosemary!

• Margarine - use butter, marg, Stork or solid vegetable fat.

• Cutting out: I made these 1cm thick because I like the texture - you could roll them thinner. You could just roll it out flat and score it into squares/diamonds with a knife.

• What shape cutter to use? Apparently, sweet biscuits traditionally have scalloped edges while savoury have smooth. So use a plain round cutter. Or a square one. I used a tree one…