Makes about 30 or so<\/p>\n
Ingredients<\/strong><\/p>\n 250g spelt flour (or half plain brown half spelt. Don\u2019t use white) Method<\/strong><\/p>\n Put everything, except the milk, in a food processor and blitz until the mixture resembles coarse crumbs.<\/p>\n Tip into a bowl, then add just enough milk to bring it together into a firm dough. If you don\u2019t have a processor you can do this by rubbing the butter into the flour mix with your fingertips.<\/p>\n Refrigerate for 30 minutes.<\/p>\n This makes a very firm dough and, if it’s been in the fridge, it will be rock hard, so let it come to room temperature before rolling.<\/p>\n Preheat the oven to 160C\/325F\/gas mark 3 and lightly grease two baking sheets.<\/p>\n Put the dough between two sheets or baking parchment, and roll out until 2-3mm thick. Be speedy – it melts if it gets too warm. Put it back in the fridge for 15 minutes if this happens.<\/p>\n Use a plain round cookie cutter to cut out the biscuits.<\/p>\n Arrange on the baking sheets and bake for 10-12 minutes, until pale golden and just beginning to turn brown around the edges.<\/p>\n Leave to cool, then store in an airtight container. Or eat! In practice they won\u2019t last long!<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Makes about 30 or so Ingredients 250g spelt flour (or half plain brown half spelt. Don\u2019t use white) 250g medium oatmeal (don\u2019t use jumbo oats it won\u2019t work!) 250g cold, unsalted butter, cubed 125g soft light brown sugar a generous pinch of salt 1\u00bd tsp […]<\/p>\n","protected":false},"author":2,"featured_media":105,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/wp-json\/wp\/v2\/pages\/104"}],"collection":[{"href":"https:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/wp-json\/wp\/v2\/comments?post=104"}],"version-history":[{"count":2,"href":"https:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/wp-json\/wp\/v2\/pages\/104\/revisions"}],"predecessor-version":[{"id":108,"href":"https:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/wp-json\/wp\/v2\/pages\/104\/revisions\/108"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/wp-json\/wp\/v2\/media\/105"}],"wp:attachment":[{"href":"https:\/\/www.highlandhomecook.co.uk\/scrapingthebowl\/wp-json\/wp\/v2\/media?parent=104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n250g medium oatmeal (don\u2019t use jumbo oats it won\u2019t work!)
\n250g cold, unsalted butter, cubed
\n125g soft light brown sugar
\na generous pinch of salt
\n1\u00bd tsp baking powder
\n10-20ml milk<\/p>\n