A dough made with wholemeal flour and rolled oats is rolled thin, cut into rounds and baked into a crumbly, lightly salted biscuit. A staple of English teatime, it is also happily eaten as a late-night snack.
Mix the wholemeal flour, rolled oats, sugar, baking powder and salt in a bowl.
Rub the cold butter into the mixture with your fingertips until it resembles coarse sand.
Add the milk a little at a time, kneading just enough to bring the dough together.
Roll the dough out thin, cut into rounds with a cutter and arrange on a baking tray.
Bake in an oven preheated to 180°C until the edges turn lightly golden, about 20 minutes.
Do not let your hands warm up while rubbing in the butter; warm hands melt the fat and ruin the biscuit's crumbliness. Allergens: contains gluten (wholemeal flour), milk and dairy (butter, milk).
For an even crumblier result, cut the milk by one spoonful and leave the dough slightly drier; it becomes more delicate.
Admin DadaGastro · verified in test kitchenTereyağını parmaklarımla ovarken ellerimin ısındığını fark edince arada bir soğuk suya soktum, sonuç gerçekten çok daha gevrek çıktı. 20 dakikalık pişirme süresi benim fırınımda tam kararındaydı.
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