These biscuits have been inspired by a trip to Ballymaloe country house hotel in Ireland. They are made using Macroom oatmeal, which is produced in the town of Macroom in County Cork in Southern Ireland. They are simple, crunchy biscuits but are delicious with a cup of tea or coffee. Sometimes, it’s the simple things that are best. These biscuits adapt well to food intolerances, too.
300g Macroom oatmeal, or gluten free oats, blitzed in a food processor
300g plain white flour, or 250g gluten free plain flour
350g butter cut into small pieces, or dairy free-spread
150g caster sugar for sweet biscuits, or omit entirely for savoury biscuits
Pre-heat the oven to 180C. Set aside three or four non-stick baking trays.
Mix together the oatmeal and flour, rub in the butter to a breadcrumb-like consistency and add the sugar if you’re using it.
Knead the mixture to a pliable dough (it will be a lit softer if you’re using spread) and roll out to about 3mm on a lightly floured table.
Stamp out discs and place on a non-stick baking sheet, or on baking parchment. You can re-roll the trimmings to get more biscuits.
Bake for 15-20 minutes, remove from the oven. Allow to cool on the tray for around 15 minutes, then transfer to a wire rack to cool completely. Store in an airtight tin.