These biscuits are delicious with cheese, particularly blue or creamy washed rind - and oh so fabulous with a slightly sweet wine. They have an addictive rustic yet delicate texture. For a sweet turn, sandwich jam or dulce de leche between 2 thin cookies to have with dessert wine or tea. If you substitute steel cut oats (for more crunch) increase flour by ¼ cup.
Yield: 8 4-inch cookies or 2 dozen thin 1½-inch cookiesPrint this recipe
4 ounces (1 stick) unsalted butter, room temperature
2 teaspoons granulated sugar
1 teaspoon kosher salt
1 cup thick cut rolled oats or steel cut oats (see head note)
1 cup all-purpose flour
¼ teaspoon baking powder
2 tablepoons whole milk
1. Preheat oven to 350 degrees F.
2. In a mixing bowl with a paddle or by hand, beat the butter until it is light and fluffy.
3. Add the sugar, salt and oats. Beat again until the mixture is light.
4. In a small bowl mix together the flour and baking powder then add to the mixer and mix on slow until just combined.
5. Add the milk and mix until the dough forms a crumbly ball.
6. Turn the dough out of the bowl onto a lightly floured counter and knead lightly to incorporate the ingredients evenly.
7. Roll into 8 1½ inch balls. Dust lightly with flour then press with cookie mold to ¼-inch thick. Bake 25-30 minutes until golden on the edges.
Note: Dough may also be rolled ⅛ inch thick and cut into 1½ inch circles. Prick with a fork and bake until golden on the edges, about 20 to 25 minutes.