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75g rolled oats
200g cheese - I like to use Shropshire Blue or Stilton
100g unsalted butter, softened
2 level tsp mustard powder
2 egg yolks
1 tbsp cold water
100g plain flour
50g spelt, wholemeal or rye flour
tsp fine salt
The dough is best prepared and chilled for four hours, left overnight, or
stored frozen before baking. Toast the oats on a baking tray in a 180C/350F/gas
mark 4 oven for 20 minutes until golden brown, then leave until cold. Mash
together the cheese, butter, mustard powder, egg yolks and water until smooth,
using a food processor, mixer or wooden spoon. Add the oats, flours and salt,
then work to a smooth dough.
Line a 2lb loaf tin, or similar, with clingfilm or greaseproof paper, press the
dough down flat into it with another sheet of film or paper, and chill or
freeze.
Preheat oven to 160C (fan-assisted). Use the dough straight from the fridge, or
leave to soften out of the freezer. Trim the block and cut into 0.75cm-thick
wafers. Bake on a paper-lined tray for 25 minutes, until crisp and golden.