My family love Primula in lots of ways, but I'd never tried using it as a baking ingredient. I really enjoy baking for my family, making healthier and higher quality alternatives to the products found on the supermarket shelves. So I decided to create my own take on the humble oat cake: a crumbly, oaty, wholemeal savoury biscuit, made using Primula Cheese with Chives, that can then be topped with some more squeezy Primula. The cheese and chives give an added richness and flavour to the oatcakes. A delicious cheesy treat for snacking.
This is such an easy recipe, using just four simple ingredients. You can quickly knock together a batch and serve them warm from the oven. Perfect for an after school treat, an evening snack or even for a grown-up cheese and wine party.
Savoury biscuits are a great alternative to sweet snacks that the whole family will enjoy. The wholemeal flour adds extra fibre and nutrients and oats are a good source of slow release energy. They will keep for a few days in an airtight tin, so will be great for the kids' lunchboxes. Just add a little pot filled with Primula for the little ones to dip their savoury biscuits in.
Primula Cheese and Chive Oaty Biscuits Recipe
Ingredients
Ingredients
2 oz of Primula Cheese with Chives
1 oz oats
4 oz butter or margarine
6 oz wholemeal SR flour
Method
Cream Primula and butter together in a mixing bowl.
Add oats and flour and mix with your hands to form a dough. Bring together with a little extra flour if too sticky.
Roll out dough on a floured surface and cut into twelve equal shapes using a cookie cutter.
Cook at 180 degrees for 15 minutes.
Serve topped with Primula and garnished with tomato, cucumber, sweetcorn or any other seasonal salad vegetables for a colourful, tasty snack.
For a really grown up, sophisticated snack, in keeping with the Primula idea of adventurous pairings, how about topping a Primula Cheese and Chive Oaty Biscuit with a good squirt of Light Primula cheese and finished with a slice of juicy fresh pear and a twist of ground black pepper? It is a great combination of flavours and textures.
I am a member of the Primula Blogger Club, a paid for partnership with Primula.