Fig and walnut oatcakes
A simple biscuit. The butter makes it nice and crumbly. Any cheese you fancy works on top of one of these, so they make the perfect companion for your cheese board.
60 g chilled unsalted butter
50 g dried figs
50 g walnuts
125 g fine oatmeal, or medium oatmeal
60 g plain flour, plus more to dust
1tsp baking powder
1⁄4 tsp sea salt
1 egg white
Equipment:
Box grater
Sharp knife
Chopping board
Food processor
Mixing bowl
Cling film
Rolling pin
Round or square biscuit cutter
Baking tray
Baking parchment
Wire rack
Grate the butter coarsely.
Remove and discard the stalks from the figs and chop them. Chop the walnuts as well.
If you have medium oatmeal, blitz it in a food processor for three minutes.
Mix all the dry ingredients (except the figs and walnuts) together in a food processor.
Add the butter and pulse-blend until the mixture looks like crumbs. Now add the figs and walnuts, then the egg white and pulse-blend once more, just until the dough comes together.
Press into a flat disc, wrap in cling film and chill in the fridge for 30 minutes.
Preheat the oven to180°C/350°F/gas mark 4.
Roll out the dough on a lightly floured surface to 3 mm thick. Cut into rounds or squares (you can freeze them at this point). Place them on a baking tray lined with baking parchment.
Bake for 15 minutes: the biscuits should be firm to the touch.
Transfer carefully to a wire rack to cool completely.
Keep in an airtight container and eat within two weeks.
