These oat biscuits—similar to shortbread cookies—are wonderful with seasonal grapes and a good-quality triple-cr me cheese. Triple-crème is a soft, creamy cow's-milk cheese (with at least 75 percent milk fat) that has a luscious, mild flavor. Because of its natural sweetness, it's perfect with dessert; Pierre Robert, Explorateur, Le Chevrot, or Chaource are all excellent choices.
•Oat biscuits are best eaten the same day they're baked, but they can be made 3 days ahead and kept in an airtight container at room temperature.
Recipe information
Total Time
4 hr
Yield
Makes about 50 biscuits
Ingredients
Preparation
Step 1
Coarsely chop oats in a food processor and transfer to a large bowl. Pulse together flour, butter, brown sugar, baking powder, and salt in processor until mixture resembles coarse meal. Add milk and blend until mixture just forms a dough. Add to oats and knead until just incorporated.
Step 2
Halve dough and pat each half into a 5- by 3-inch rectangle. Chill, wrapped well in plastic wrap, until firm, about 3 hours.
Step 3
Preheat oven to 350°F.
Step 4
Cut 1 rectangle crosswise into scant 1/4-inch-thick slices and bake on an ungreased large baking sheet in middle of oven until undersides are a shade darker, about 20 minutes. Transfer to a rack to cool and make more biscuits with remaining dough.
