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Oat and Rosemary Biscuits


It always amazes me how the right wine pairing can turn a simple combination of ingredients into something memorable. In JAN the Journal Volume 5, I was inspired by those South African staples that were most in demand during the initial lockdown period, and explored wine pairings with dishes made from these ingredients. In keeping with the theme of pairing with staples, I made a simple oat biscuit to ground the flavours of a topping made with onion purée, smoked mussels, spring onions, chick weed and baby parsley, which all combined beautifully with the complex, fruit-forward flavours of this delectable De Grendel Koetshuis Sauvignon Blanc. Most often I find that the simpler, the better.



100 g uncooked oats

100 g (180 ml) cake flour

5 ml baking powder

pinch of salt

5 ml chopped fresh rosemary

80 ml melted butter

80 ml hot water



Heat the oven to 180 °C.

Place all ingredients in a food processor. Blend until a dough forms. Take the dough out of the food processor, wrap it in baking paper, and place it in fridge for 15 minutes.

Roll the dough out between 2 sheets of baking paper to about 3 mm thick. Use a 7 cm cookie cutter to cut out your biscuits.

Place the biscuits on a baking tray lined with baking paper, then place it in the oven for 15 minutes.

When you take them out, let the biscuits cool. Keep in an airtight container until needed.

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