Ready in 30 minutes
- 150g chestnut mushrooms
- 60g butter
- 150g oats
- 60g wholewheat flour, plus extra to dust
- ½ tsp bicarbonate of soda
- ½ tsp sugar
- 2 tbsp crème fraiche
- Sea salt and black pepper
- Sheridan’s 15 Fields Cheddar, rhubarb sticks and chutney, to serve
Preheat the oven to 190C/gas 5 and grease two large baking sheets. In a food processor, blend the mushrooms until very finely chopped. Add the butter and blend for 30 seconds. In a large bowl, combine the oats, flour, bicarbonate of soda and sugar, and season with a pinch of salt and 1 tsp of pepper.
Mix the mushroom butter into the dry ingredients, along with the crème fraiche. Dust a clean surface with flour and roll the mixture into 12 small balls. Press down the balls and shape into circular, flat biscuits, using more flour so they don’t get sticky. Place on the prepared sheets, then bake for 10-15 minutes, until slightly golden and firm. Allow to cool and serve with cheese, or keep in a seal container for up to a week.