If you have a bit of time on your hands this summer why not try out your kitchen skills with the below recipe.
Kindly supplied by Maureen Irvine from Colville.
1 cup rolled oats
1/3 cup unsalted butter (5 and 1/3 TBSPN) cut into pieces
1 cup boiling water
3/4 cup cornmeal (if available. If not, leave out or add a bit more flour)
2 tspn beef bouillon granules (I use OXO if using these
OR substitute with 1/4 cup home-made beef stock and reduce milk to 1/4 cup
1/2 cup of milk (reduce if using stock)
1 cup of grated cheddar cheese (can use less)
1 egg, beaten
3+ cups whole wheat flour (can be substituted with wholemeal flour, amaranth flour, rice flour, millet flour, quinoa flour, oat flour, or even instant potato.)
Preheat oven to 325 F.
In large bowl, pour boiling water over oats and butter. Sir briefly, let stand for 10 minutes.
Add cornmeal (if using), bouillon or stock, milk, cheese and egg. Mix.
Add flour, 1 cup at a time, until stiff dough formed.
Knead quickly until smooth.
Roll out (or flatten with hands). Use bone-shaped cutter or simply pull off pieces and roll into fat 'fingers' approx 3cm wide and 9cm long.
Bake on greased baking sheet for 5-45 minutes, or until golden brown.
Cool on wire rack, and allow to go completely cold before putting into tins or airtight boxes. Can be frozen.
* tspn = teaspoon: TBSPN = tablespoon
* This is a very flexible recipe. If I have fresh parsley in the garden I chop some finely and add with the flour. I have made the biscuits with plain flour, wholemeal flour, millet flour and rice flour (or a mix of more than one type), all with good results.