I made these delicious oat biscuits with the leftover egg whites I had from the saffron crème caramel.

This is a really easy recipe that you can make in a food processor! (I don’t have one so I made it by hand and it was still really easy).

Step by step recipe below, and list of ingredients at the end of the post.

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Line a baking tray with baking paper.

In a food processor or using a stick mixer, process the rolled oats until a fine crumb.

Add the wholemeal and plain flours, grated Parmesan, sugar, baking soda and salt.

If you are making this recipe by hand, grate the cold butter instead of dicing it and add it to the mixture. If you are using a food processor, then add the diced cold butter with the motor running.

Mix well with your hands (or in the food processor) until the mixture resembles breadcrumbs.

Add the egg whites (with the motor still running if you’re using a food processor). Combine until forming a nice dough. Chill in the fridge for about 30 minutes.

[At this point you’ll see the original recipe below has different instructions, but I chose to do things a bit differently to make it easier].

Pre-heat oven to 200°C (180°C fan-bake) for about 15 minutes.

Roll the dough and cut circles (approximately 16, depending on their size).

Place the biscuits on the prepared tray.

Bake for 12–15 minutes.

Cool on a wire rack.

Serve the biscuits with your favourite cheese!

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Oat Biscuits

From The Great New Zealand Baking Book, copyright © Jacob Brown from The Larder

Makes: 16 | Prep time: 10 mins, plus chilling | Cook time: 12-15 mins | Skill level: 1 (easy)

Ingredients

• 1 cup (90 g) rolled oats
• ½ cup (80 g) wholemeal flour
• 1/3 cup (50 g) plain flour
• 2 tbsp grated Parmesan
• 1 tsp caster sugar
• ¼ tsp bicarbonate of soda
• ½ tsp salt
• 90 g butter, diced
• 2 egg whites
• cheese, to serve

Method

Line two baking trays with baking paper.

In a food processor, process oats until a fine crumb. Add wholemeal and plain flours, Parmesan, sugar, bicarbonate of soda and salt.

With motor running, add butter. Process until mixture resembles breadcrumbs. With motor still running, add egg whites. Combine until mixture forms a ball.

Divide mixture in half. Roll out each half between floured baking paper into 23 cm circles. Place on prepared trays. Chill for 30 minutes.

Pre-heat oven to 200°C (180°C fan-bake).

Cut each dough circle into eight wedges. Bake for 12–15 minutes. Cool on a wire rack.

Serve biscuits with cheese.

Where to buy the book:

Bookreps New Zealand

Whitcoulls

Paper Plus