Quick Bites: Saint Agur creme, oat biscuit and honey

You’ll need: 

For the biscuits

65g wholemeal flour

90g butter, unsalted

½ tsp bicarbonate of soda

30g caster sugar

pinch sea salt

60g jumbo oats

1 egg yolk, medium, organic/free-range, beaten

For the topping

325g Saint Agur blue cheese crème, whipped to stiff peaks

25g clear honey

50g Kalamata olives, pitted, chopped, dried at 100C for 1 hour

Method:

Preheat oven to 180C. In a bowl, add flour, butter, bicarbonate, sugar and salt. Crumble together to create a breadcrumb texture. Add oats, egg yolk and mix together well.

Roll the biscuit mix between two sheets of parchment paper to a thickness of 5mm. Place in the fridge for 1 hour.

Remove dough from the fridge and cut into squares 3cm x 3cm in size. Bake for 12-15 minutes.

Remove from the oven and place on a wire cake rack until cool.

To top, pipe approximately 6g of the whipped Saint Agur crème in the centre of each biscuit in a neat teardrop shape. Drizzle the clear honey over each and sprinkle a small amount of the dried olives over the top.