oats

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https://www.odt.co.nz/lifestyle/food-wine/ask-chef/ask-chef-riverstone-kitchens-oat-biscuits **Riverstone Kitchen's oat biscuits** Makes 30 to 40 biscuits  Photo supplied. 100g rolled oats
 * Ingredients **

550g plain flour

110g raw sugar

1½ tsp sea salt flakes

3 tsp baking powder

225g unsalted butter, softened

170ml milk

**Method** Preheat oven to 160degC. Combine oats, flour, sugar, salt and baking powder in a large bowl. Add butter and milk and mix with your hands to form a soft dough. <span style="background-color: #ffffff; color: #222222; font-family: ProximaNova,&#39;Helvetica Neue&#39;,Helvetica,Arial,sans-serif; font-size: 16px;">Divide dough in half, form into two cylindrical shapes and wrap in plastic wrap, tightening both ends to hold dough firmly in place. <span style="background-color: #ffffff; color: #222222; font-family: ProximaNova,&#39;Helvetica Neue&#39;,Helvetica,Arial,sans-serif; font-size: 16px;">Refrigerate until solid. <span style="background-color: #ffffff; color: #222222; font-family: ProximaNova,&#39;Helvetica Neue&#39;,Helvetica,Arial,sans-serif; font-size: 16px;">Slice into 2mm-thick rounds and bake for 15 minutes or until light golden brown. <span style="background-color: #ffffff; color: #222222; font-family: ProximaNova,&#39;Helvetica Neue&#39;,Helvetica,Arial,sans-serif; font-size: 16px;">Allow to cool completely and store in an airtight container for up to 10 days.

<span style="background-color: #ffffff; color: #222222; font-family: ProximaNova,&#39;Helvetica Neue&#39;,Helvetica,Arial,sans-serif; font-size: 16px;">Requested by Ange Copson, of Dunedin. <span style="background-color: #ffffff; color: #222222; font-family: ProximaNova,&#39;Helvetica Neue&#39;,Helvetica,Arial,sans-serif; font-size: 16px;">This recipe comes from Bevan and Monique Smith, of Riverstone Kitchen near Oamaru.