INGREDIENTS
Oat biscuits
135 g rolled oats
100 g organic white spelt or plain flour
1 teaspoon sea salt
1⁄2 teaspoon bi-carb soda
1 teaspoon local honey
100 g salted butter, diced
1 egg white
Carrot and orange jam (recipe will yield more than you need)
200 g carrots, peeled and grated
1⁄2 cup fresh orange juice
1⁄4 cup lemon or lime juice
zest of 1⁄2 orange and 1⁄2 lemon
1⁄2 cup golden castor sugar
100 g soft blue cheese, room temperature
METHOD
To make the biscuits, line a baking sheet with baking paper or use a silicone mat. Tip the oats into a food processor and process to fine. Add the flour, salt and bi-carb, pulse a couple of times, and then add the butter and honey, and process until the mix resembles breadcrumbs. Add the egg white and process until a ball of dough starts to form. Add a little hot water if needed. Remove the dough from the processor and bring it together on a lightly floured bench. Form the dough into a disc, wrap in cling film and refrigerate until firm, for about 30 minutes.
Cut the dough in half and form balls. Roll each ball of dough between two sheets of baking paper to 5 mm thickness. Remove the top sheet of paper and cut out 5 cm circles with a pastry cutter. Place the discs of pastry on the lined baking sheet, cover with cling film and refrigerate for 30 minutes to one hour. Preheat the oven to 200°C and bake the biscuits for 10–15 minutes or until firm and starting to turn golden. Set aside to cool.
To make the carrot jam, place all the ingredients in a heavy-based pot, bring to the boil and then reduce to a simmer. Make sure you stir the pot often. The jam is ready when it has a thickened consistency, about 40–45 minutes. Fill a sterilised airtight jar with the jam and set aside to cool. The jam will keep in the refrigerator for up to three months.
Place the cheese in a food processor and process to a creamy consistency. Fill a piping bag with a 5 mm plain nozzle fitted. Place a biscuit on a board, pipe cheese on top, then top with carrot jam and another biscuit. Continue with remaining biscuits.
Recipe and image from Eat Local: Food, Farming and Conversation in the Scenic Rim by Brenda Fawdon and Christine Sharp. Published in conjunction with Scenic Rim Eat Local Week.
