In honour of it having been World Baking Day (who knew one existed?!?!) I thought I would share the recipe for one of most favourite biscuits – Goats Cheese & Bacon.
Yes, I do know I’m a day late but “she who controls my computer access” was away on a canal boating trip with some of her furiends. And no, I wasn’t invited!
You may need some human assistance with this, but make sure they understand before they start that the biscuits are for you and only for you. You also need to check that they wash their hands first as you never know where they have been…
You will need
- 3 1/2 ounces goats cheese – any sort you like, but pawsonally I recommend a hard goat’s cheese (grated); if you use a soft cheese then crumble it up
- 3 slices bacon – crisply cooked and broken into pieces
- 1/2 teaspoon dried rosemary
- 1/4 cup oats
- 1 cup whole wheat flour
- 1/2 cup water
- Preheat oven to 180 degrees Celsius
- Line a baking sheet with parchment paper or use a silicone baking mat
- Put all of the dry ingredients in a large mixing bowl and stir together
- Add the water and stir (if you need more water or more flour to make a dough then just add some more until you get the right consistency)
- Knead dough into ball and roll onto a floured surface approximately 1/2 inch thick
- Cut out your biscuits in your preferred shape using a cookie cutter
- Place on the baking sheet / mat
- Bake for 20 minutes.
- Allow to cool and then refrigerate
The biscuits should last about a week, although that’s depending on how quick you anipals can scoff them or how measly your humans are.
If you are looking for a dryer consistency in your biscuit (which will also keep for longer) then after step 8 turn down the oven to 100 degrees celsius and leave the biscuits in the oven for a further 2 hours. Once cooled the biscuits can then be kept in an airtight container for up to a month.
Enjoy. Let me know how your’s turn out.