6 BITES
MORE

buckwheat cheddar digestives

December 3, 2013

oatcookies_02 (Large)

I couldn’t possibly have made them sound more appealing, could I?

But look!

Do you see those burnished edges? The flecks of oat scattered throughout?

Now imagine a hint of sweetness. The crisp crack of teeth through caramelised cookie. The crumbs that fly out and coat your lap in a fine sheen of brown speckles.

And now, the round nuttiness of buckwheat mingled with hearty oats.

Then, just as you are about done, the savoury sharpness of a good cheddar, rounding off the sweet and nutty, the crisp and crumbly.

oatcookies_04 (Large)

I never intended to cook with the cheeses I put out on my cheeseboard – each had its own beautiful nuances, textures that would be lost in the heat of a pan, flavours that would be dulled by the addition of other ingredients. But here I was with a hefty amount of dairy in my fridge… and a hankering for something other than a water cracker to eat it on.

Whilst digestive biscuits are usually a semi-sweet concoction, favoured for their ability to hold shape after a good dunk in a mug of milky tea, I found myself leaning towards their sometimes oaty and crisp texture.

“After all,” I thought to myself, whilst munching on a sliver of Tilsit, “if cheese and jellies go so well together, why not cheese and the sweetness of a digestive? (They are, in any case, both post-meal consumables, right?)”

And so, late one evening, after a day and a half of work following a weekend of nothing but the same, I processed and kneaded and rolled and cut, baked and turned and cooled a batch of 26 digestives with scalloped edges.

oatcookies_05 (Large)

I’d originally planned to use the Grand Champion Cheese (Heidi Farm Tilsit) in my recipe, but ended up grabbing a chunk of Pyengana Cheddar and grating that into the mix instead. Call it the effects of my sometimes bird-llike brain, but I rather enjoyed the result as I feel the delicate nutty tones of the Tilsit may have gotten lost in the fray.

I’ve saved a small batch for the very first of the (few too many) Christmas shindigs I’ll be hosting this year, one I’m particularly looking forward to (if only for the promise of girly catch ups, glasses of wine and Caro’s famous Caesar salad) and will be furiously working my way through the Christmas baking list that I’ve been collating since halfway through May. There’s quite a few big events I’ve been thrown in the middle of (not unhappily!) and though this particular time of the year frequently has me comatose between the 26th and New Year’s, I can’t wait for it to begin.

So tell me, what do you usually serve your cheese with?

oatcookies_03 (Large)

buckwheat cheddar digestives
Recipe type: biscuit
Prep time: 
Cook time: 
Total time: 
Serves: 26
 
Ingredients
  • ½ C rolled oats
  • 1 C white flour
  • ¼ C buckwheat flour
  • 2 tbsp white sugar
  • 1 tsp baking powder
  • 60g cold butter (grated)
  • 40g cheddar cheese (grated)
  • 100ml milk
How to make it
  1. Pre-heat your oven to 200C.
  2. Pop the rolled oats into the bowl of a food processor and blitz until they resemble bits of dessicated coconut, with the odd flake still semi-intact.
  3. Add the rest of the ingredients into the food processor bowl and whizz on a low speed until it starts to come together into chunks of dough.
  4. Turn the contents of the food processor bowl out onto a benchtop and kead the mixture together until it becomes smooth and cohesive.
  5. Roll out the dough onto a piece of baking paper until about 3mm thick (this is better than a floured surface as it won't stick and won't leave a floury residue on your cookies).
  6. Cut out circles of dough with a 7cm cutter and re-roll and cut as many times as you can stand.
  7. Lay the cut circles of dough out onto lined baking trays and bake for 15 minutes, switching the trays at 10 minutes if you have more than one shelf going. Serve after they have cooled with a good, runny brie or some ccheddar and fig paste.

 

AGDA_GC+C.2013.overlap.NEW.CMYK

Disclosure: This post was sponsored by the Australian Grand Dairy Awards 2014. (You can see onebitemore’s editorial and sponsored post policies here)

For a full list of winners, check out the AGDA website or find out more about the Australian Grand Dairy Awards at Legendairy.com.au/agda


  • #1
    December 3rd, 2013

    OOOH i love cheesey biscuits. It just takes it to another level than your regular plain ones. And top it up with even more cheese and I’ll be even more in love! hehe

  • #2
    December 3rd, 2013

    mmm i freaking love cheese biscuits!

  • #3
    Esther
    December 4th, 2013

    Once you start its hard to stop. Yum yum

  • #4
    December 5th, 2013

    Stick a fork in me I’m done. I love homemade crackers (biscuits, whatever ;D) and now I have a need for cheese. Happy silly season!

  • #5
    December 5th, 2013

    they look delicious, i do love making my own crackers, must try yours 🙂

  • #6
    December 21st, 2013

    Well, I certainly don’t serve my cheese with homemade crackers, but I might have to start now! Cheese on cheese crackers–my boyfriend would go nuts for this (not to mention myself). Wait, that’s not entirely true–one time I made Smitten Kitchen’s rosemary flatbread to serve with some cheese. Heavenly.

Shez