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Nutrition: Per biscuit (20)

  • kcal82
  • fat4g
  • saturates2g
  • carbs9g
  • sugars0g
  • fibre1g
  • protein2g
  • salt0.4g

Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. Gently melt the butter. Combine the oats, spelt flour, salt, baking powder, sugar and seeds in a bowl. Pour in the melted butter and stir to combine, coating all of the oats. Add up to 80ml boiling water, a little at a time, until you have a dough that holds together.

  • step 2

    Lightly dust a work surface with flour and turn out the dough, rolling out to 0.5cm thickness. Using a 5cm round cutter, cut out your biscuits and place on a lined baking tray. Bake for 20-25 mins until crisp and golden, then remove from the oven and cool on a wire rack. Can be made one day ahead and kept in an airtight container. To serve, spread with butter and top with stilton and a dollop of damson jam.

Recipe from Good Food magazine, November 2017

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