- Step 1
Preheat oven to 180°C. Spray 2 baking trays with olive oil spray to lightly grease. Combine the flour, oats, rosemary, salt and bicarbonate of soda in a large bowl.
- Step 2
Combine the sugar, butter and egg in a medium bowl. Add the sugar mixture to the flour mixture. Use a wooden spoon to mix until combined. Use your hands to knead the mixture to a firm dough.
- Step 3
Sprinkle a clean work surface lightly with oats. Divide the dough into 2 equal portions. Turn 1 dough portion onto the oats. Use a lightly floured rolling pin to roll out the dough to a 3mm-thick disc. Use a 5.5cm-diameter round pastry cutter to cut discs from the dough. Place on 1 prepared tray. Use a fork to prick the discs all over. Repeat with oats and the remaining dough portion. Bake in oven, swapping trays halfway through cooking, for 10-12 minutes or until light golden. Transfer to a wire rack to cool completely.
- Step 4
Serve the biscuits with blue cheese or brie.
Make it ahead: Make this recipe up to 3 days ahead. Store the biscuits in an airtight container in a cool, dark place.