Savoury oatmeal biscuits
A decent New Zealand blue cheese, such as Kapiti Kikorangi, lends itself to be served with decent crusty bread and oat biscuits, which is why we bake our own oatmeal biscuits. They go very well with blue cheese and aged cheddar, with the added bonus that they are healthier than the supermarket’s typical low-budget water cracker (more fibre, less salt and no palm oil).
This oatmeal cracker recipe is a slight adaption from a recipe by Kapiti Cheese, makers of Kikorangi blue.
- 360 gram oatmeal (or oats ground in food blender)
- 100 gram flour
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) baking powder
- 2 tablespoons (30 ml) sugar
- 130 gram butter
- 1 egg
- Enough milk to fill a ¾ cup after the egg has been cracked open in the ¾ cup
- Pre-heat oven to 200°C.
- Mix dry ingredients together and combine with butter. You can rub the butter in with your hands, or combine the lot in a food processor.
- Add egg and milk mixture and mix for 3 minutes. The dough should be firm enough so it can be rolled out. Add a bit more flour or a bit more milk if necessary.
- Roll dough to approximately 3 mm thickness, cut out and bake for 15 to 20 minutes.
- Let it cool down and store in an air-tight container.
Cherries, strawberries, nuts (especially walnuts), fresh grapes and dried fruit such as raisins and apricot go well with cheese.
If you’re serving blue cheese, you definitely want to try it with thinly sliced pear.
In addition to liver pate, give pear or quince paste a go.
For a more savoury taste, serve gherkins, olives, chutney and crusty bread with the cheese.
Herbs and vegetables such as parsley, salad and onions are best served on a separate plate.