These biscuits are a perfect accompaniment to your favourite cheese.
Preheat oven to 200°C.
Place the oatmeal on a large baking tray and then into the oven for 5-10 minutes. Watch it like a hawk. You want to toast the oatmeal just like you would toast nuts to bring out the oaty flavor. Allow the oatmeal to cool.
Place all of the dry ingredients into a food processor and pulse to blend. Add butter (cubed and still cold). Pulse until fine bread crumb texture. Add the milk/egg mixture and pulse a few times in the food processor to bring the mixture together.
Add 1 tablespoon of poppy seeds and pulse once or twice more (be gentle as you don’t want to crush the poppy seeds).
Turn out onto a surface or into a large bowl and bring the mixture into a dough. Knead ever so lightly to get a smooth texture.
Take about a third of the dough and roll out between 2 sheets of baking paper. You want the dough to be only about 3 or 4 mm thick, but before you get there sprinkle over some poppy seeds – as many as you like – and finish rolling out.
Cut any shape you like; I use a fluted round cutter. Baste each biscuit with the egg wash and sprinkle over the black sea salt.
Place on a lined baking tray and bake at 200°C for about 10 minutes – but watch your biscuits like a hawk, some of them will inevitably cook faster than others, particularly the biscuits on the edges of the tray (don’t worry, you can open the oven and either move them around or just take any out that happen to be cooking faster than the others).
Repeat the roll, poppy seed sprinkle, cut, baste and sprinkle process until you have used all of your dough.
The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99
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