Wheaten Biscuits

 

An easy biscuit to graze your tea time or cheese board at any season. A harmoniously golden crisp biscuit with a buttery crunch texture and taste.  

Wheaten Biscuits

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1 1/2 cups (175 g) whole wheat flour

4 tablespoons rolled oats

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons sugar

2 teaspoon poppyseeds

1/2 cup (1 stick/100g) unsalted butter, cubed

3 tablespoons milk

2 tablespoons cold water

Preheated oven to 400ºF (200ºC) and line a baking tray or two with parchment paper.

Add the flour, oats, baking powder, salt, sugar and poppyseeds to the bowl of a food processor. Pulse all the ingredients together a few time to combine.

Add the cold cubed butter to the food processor and blitz until you have a coarse meal consistency. Keep the food processor running as you drizzle in the milk. Then drizzle in the cold water. You want the biscuit dough to just come together. 

Turn the dough out onto a lightly floured surface and just give it a few quick squeezes to bring everything together. Pat and then using a floured rolling pin, roll the dough out to about 4mm thick, then use a 2 to 3 inch round cutter to cut out as many rounds as you can. Use an offset spatula to help lift the cut rounds off the surface and transfer them to the prepared baking tray. Re-roll any scraps of dough to cut out more biscuits. 

Bake for about 10 to 12 minutes or until the edges have turned light brown. Allow the biscuits to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Serve with fresh fruit, cheese, butter or jam.