Oat and Cheddar cheese biscuits


I admit it. When it comes to consuming, in a patisserie or such, I go for the most decadent chocolaty or (preferably and) creamy treats. But when it comes to making something with my own hands for the consumption of my family, I go for (at least half-way) healthy. (Those moans you hear is my family complaining.)


After many experiments that sadly ended up being ignored by everyone, I finally came upon a savoury treat that is both healthy and edible.
I’d love to share it with you, because this is the best savoury nibble around. (Well, the best I can make, anyway.)



  • Large bowl
  • Rolling pin
  • Baking tray


  • 20 g quick cooking oats
  • 125 g cake flour
  • 60 g Cheddar cheese, grated
  • 125 g butter
  • 5 ml (1 teaspoon) salt
  • 5 ml cayenne pepper
  • 1 egg, beaten




Step 1:

Place all dry ingredients into a large bowl, mix well and cut in the butter.


Step 2:

Add the egg and just enough water to bind mixture.


Step 3:

Roll dough fairly thinly on a lightly floured surface and cut rounds 6cm in diameter with a cake cutter or a rim of a glass.


Step 4:

Place on greased baking tray into oven pre-heated to 170 degrees Celsius. Bake for 20 minutes or until firm and lightly browned.


Cool and store in airtight containers.


The quantities given here should yield about 20 biscuits. Personally, I make enormous quantities of oat and Cheddar cheese biscuits ahead of a long road trip, cool them and stuff them into buckets. And no matter how many biscuits I manage to produce, the buckets are always empty by the end of the trip.