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Oaty cheese biscuits

Makes: 12 rounds

100g (4oz) rolled oats
100g (4oz) plain flour
1tbsp fresh rosemary, chopped
salt and freshly ground black pepper
50g (2oz) white vegetable fat
100g (4oz) Mature grated Cheddar cheese, grated
1tsp clear honey
3tbsp milk

Preheat the oven to 180C/350F/gas 4.

Place the rolled oats, plain flour, chopped rosemary, salt and pepper in a mixing bowl and rub in the white vegetable fat using clean finger tips until mixture resembles fine breadcrumbs. Stir in the grated Cheddar.

Stir together the honey and milk and add to the dry ingredients. Bring the mixture together to form a soft dough then roll out on a lightly floured surface to 1cm thickness. Using a 5cm cutter stamp out about 12 rounds and place onto a non stick baking sheet. Cook for 15 minutes.

Allow to cool on tray for 15 minutes then carefully remove to a wire rack to cool completely. Keep stored in an airtight container for up to 1 week.

Delicious served topped with thin slices of Cheddar and a sun blushed tomato!