Ask a Chef: Riverstone Kitchen’s oat biscuits

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Makes 30 to 40 biscuits


100g rolled oats
550g plain flour
110g raw sugar
1 ½ tsp sea salt flakes
3 tsp baking powder
225g unsalted butter, softened
170ml milk


Preheat oven to 160degC.

Combine oats, flour, sugar, salt and baking powder in a large bowl.

Add butter and milk and mix with your hands to form a soft dough.

Divide dough in half, form into two cylindrical shapes and wrap in plastic wrap, tightening both ends to hold dough firmly in place. Refrigerate until solid.

Slice into 2mm-thick rounds and bake for 15 minutes or until light golden brown.

Allow to cool completely and store in an airtight container for up to 10 days. Requested by Ange Copson, of Dunedin.

This recipe comes from Bevan and Monique Smith, of Riverstone Kitchen near Oamaru.

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