Cheesy oat cream crackers
In her brand new cooking series, Lyndey Milan's Baking Secrets, Australia’s home-cook hero, Lyndey Milan, captures the heart of the current baking trend and reveals time-saving tips, secrets and corner-cutting techniques that ensure baking success. The first episode is crammed with small food that packs a flavour punch including these savoury cream crackers.
|½ cup||Rolled oats|
|1 cup||Plain flour|
|½ tsp||Sea salt flakes|
|½ cup||Parmesan cheese, finely grated|
|100 g||Butter, melted and cooled|
|1 Tbsp||Cream, approximately|
|250 g||Cream cheese|
|1 tsp||Lemon zest|
|2 tsp||Dijon mustard|
|2 Tbsp||Extra virgin olive oil|
|2 Tbsp||Flat leaf (Italian) parsley, finely chopped|
|2 slices||Prosciutto, sliced into 0.5cm ribbons|
- Heat oven to 200C and line two baking trays with baking paper.
- Process the rolled oats to a powder in a food processor. Add flour and salt and process until combined.
- Add cheese and butter and pulse until just mixed. Add cream slowly and pulse until a dough forms.
- Turn out on to a floured surface and form into ball. Roll out to 0.5cm to 1cm thick and cut into circles using a 4cm round pastry cutter. Place on prepared trays, prick each biscuit with a fork three times and bake for 10 minutes or until golden. Cool on a wire rack.
- Beat cream cheese, lemon rind, mustard, olive oil and parsley until light and fluffy. Place mixture in a piping bag. (Alternatively use two teaspoons to top biscuits.) To serve, top each biscuit with cream cheese mixture and a prosciutto ribbon.