Project Description

Makes 30
Preparation 10 minutes
Cooking 12 minutes

½ cup (45g) rolled oats
1 cup (150g) plain flour
½ teaspoon sea salt flakes
½ cup (40g) finely grated parmesan cheese
100g butter, melted and cooled
1 tablespoon (20ml) cream, approximately
250g cream cheese
1 teaspoon grated lemon rind
2 teaspoons Dijon mustard
2 tablespoons (40ml) extra virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
2 slices prosciutto, sliced into 0.5cm ribbons

  1. Pre-heat oven to 200 ‘C and line two baking trays with baking paper.
  2. Process the rolled oats to a powder in a food processor. Add flour and salt and process until combined.  Add cheese and butter and pulse until just mixed.  Add cream slowly and pulse until a dough forms.  Turn out onto a floured surface and form into ball.  Roll to 0.5cm to 1cm thick and cut into circles using a 4cm round pastry cutter.  Place on prepared trays, dock each biscuit with a fork three times and bake for 10 minutes or until golden.  Cool on a wire rack.
  3. Beat cream cheese, lemon rind, mustard, olive oil and parsley until light and fluffy. Place mixture in a piping bag. (Alternatively use two teaspoons to top biscuits.)
  4. To serve, top each biscuit with cream cheese mixture and a prosciutto ribbon.

Lyndey’s Tip: Dip pastry cutter into flour to avoid it sticking to the dough.