• ½ cup (45g) rolled oats

  • 1 cup (150g) plain flour

  • ½ teaspoon sea salt flakes

  • ½ cup (40g) finely grated parmesan cheese

  • 100g butter, melted and cooled

  • 1 tablespoon (20ml) cream, approximately

  • 250g cream cheese

  • 1 teaspoon grated lemon rind

  • 2 teaspoons Dijon mustard

  • 2 tablespoons (40ml) extra virgin olive oil

  • 2 tablespoons finely chopped flat-leaf parsley

  • 2 slices prosciutto, sliced into 0.5cm ribbons


  • 1.

    Pre-heat oven to 200°C and line two baking trays with baking paper.

  • 2.

    Process the rolled oats to a powder in a food processor.  Add flour and salt and process until combined.  Add cheese and butter and pulse until just mixed.  Add cream slowly and pulse until a dough forms.  Turn out onto a floured surface and form into ball.  Roll to 0.5cm to 1cm thick and cut into circles using a 4cm round pastry cutter.  Place on prepared trays, dock each biscuit with a fork three times and bake for 10 minutes or until golden.  Cool on a wire rack.

  • 3.

    Beat cream cheese, lemon rind, mustard, olive oil and parsley until light and fluffy.  Place mixture in a piping bag. (Alternatively use two teaspoons to top biscuits.)

  • 4.

    To serve, top each biscuit with cream cheese mixture and a prosciutto ribbon.


Lyndey’s tip: dip pastry cutter into flour to avoid it sticking to the dough

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