For the biscuits:

  • 30 g wholemeal plain flour
  • 30 g plain flour
  • 30 g cold unsalted butter, cubed, plus extra for greasing
  • 30 g dark brown soft sugar
  • 0.25 tsp baking powder
  • 1 tbsp whole milk
  • 50 g porridge oats

For the creamy blue cheese:

  • 75 g blue cheese, rind removed, cut into cubes
  • 75 g full-fat cream cheese
  • 20 g unsalted butter, softened
  • 0.5 tbsp brandy
  • salad cress, to finish


  1. 1

    To make the biscuits, put both types of flour, the butter, sugar, baking powder and a large pinch of salt in a food processor and pulse briefly. Add the milk and pulse until the mixture begins to come together. Transfer to a bowl, add the oats and, using your hands, knead until the oats are mixed in.

  2. 2

    Shape the dough into a disc, wrap in clingfilm and chill for at least 1 hour.

  3. 3

    Preheat the oven to 180°C, fan 160°C, gas 4. Remove the dough from the fridge and set it aside for 10 minutes. Roll out the dough on a lightly floured surface to 5mm thick – it will be short and crumbly, so persevere.

  4. 4

    Cut out 20 circles from the dough using a 4cm round cutter. Bake on a lightly greased baking tray for 15 minutes. Cool on wire racks.

  5. 5

    For the creamy blue cheese, remove both cheeses from the fridge at least 30 minutes before using. Blend all the ingredients, except the cress, in a food processor until combined. Pipe or spoon the cheese on to the biscuits and top with the cress.


    Get ahead: make the oatcakes up to a week ahead. Once cool, transfer to an airtight container. They can also be frozen. Make the cheese mixture up to 2 days ahead


    Kitchen secret: if you don't have time to make the biscuits, simply serve this as a dip for crudités or nachos.

Nutritional Details

Each serving provides
  • Energy 310kj 74kcal 4%
  • Fat 5.1g 7%
  • Saturates 3.1g 16%
  • Sugars 1.5g 2%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1629kj/389kcal

Each serving provides

5.0g carbohydrate 0.4g fibre 1.5g protein

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