Posted on 4th April 2015
– makes approx. 30
500g fine oatmeal
248g wholemeal flour
248g plain flour
28g caster sugar
5g baking powder
500g butter – cold and chopped into small dice
300ml egg whites* or whites of 10 medium eggs
Mix all of the dry ingredients together, add the chopped butter and rub or mix together until it resembles fine breadcrumbs. Slowly mix in the egg whites until the mixture comes together, do not over mix.
Remove from the bowl, wrap in Clingfilm and refrigerate until chilled – it will be easier to roll out.
Pre-heat the oven to 165C.
Remove the dough from the fridge and roll out on a lightly floured board until it is about 2mm thick – you want to end up with thin and crispy biscuits. Cut out into shapes – rounds, rectangles, leaves, whatever you like and place on a parchment lined baking tray. Bake until golden, about 10 minutes. Allow to cool and store in an airtight container. The dough can be kept in the freezer, just defrost before rolling out and baking.
Delicious with cheese.
*you can buy pasteurised egg whites from most supermarkets, alternatively if separating eggs, make some pasta, mayonnaise, béarnaise sauce or crème brûlée with the yolks!