Goats Cheese Charcuterie Platter with Oat & Goats Cheese Biscuits
It’s always great when I get the opportunity to work with companies that have fabulous produce, and St Helens Farm certainly does great goat cheese.
Asked to develop the ultimate goat cheese charcuterie platter, I couldn’t help but also break out a fabulous recipe for goat cheese and oat biscuits to go with it.
Making the biscuits couldn’t be easier and so is the charcuterie board.
Find a board that looks beautiful and get to work creating!
When looking for things to add to the board, my first go to is always seasonal, second is about what I love and lastly, what I love to eat out of those seasonal ingredients.
Add things one at a time, placing the items around the board so they are evenly distributed and allowing those eating it, to have easy access to every delicious thing that’s in front of them.
Go on, give it a go and enjoy your sweet life!
What You Need
Oat & Goats Cheese Biscuits
170g Hard Goats Cheese - Grated
100g Rolled Oats
100g Plain Flour
50g Lard or vegetable fat – Cut into small cubes
1 Tsp Dried Thyme – See Tip Box
2 Tsp Mustard Powder – See Tip Box
1 Tsp Clear Honey
3 Tbsp. Milk
Salt & Pepper to taste – See Tip Box
Add all of that flavour to the bowl
How It’s Done
Heat the oven to 180c
Place the oats, flour, mustard powder, thyme and salt and pepper into a bowl
Add the lard to the to the bowl and rub in with finger tips until the whole mixture resembles fine breadcrumbs.
Use a spoon to stir in the goats cheese
Place the runny honey and milk into a small bowl and use a fork to mix together until the honey has dissolved in the milk
Pour the honey mixture over the dry mixture and use the fork to bring together the oat mixture into a rough dough
A nice softish dough
Lay a sheet of non-stick baking parchment onto a worksurface, place the dough on top and press to flatten a little.
Roll out the dough until the dough is around the thickness of around 1cm.
Cover an oven tray with non-stock baking parchment and lay the cut biscuits on the tray
Lay them out o a prepared tray to bake
Place the tray into the hot oven and bake for 10 minutes until just a little golden around the edge
Leave the biscuits in the tray to cool for around 15 minutes – See Tip Box
Serve with cheese or just eat alone
Let them cool on the tray
Tip BoxThyme – In this recipe I used dried thyme however, if i have it to hand, I often use fresh thyme and they taste really good, but remeber, to get thet fullflavuor, add more of the fresh to the recipe
To taste – When I say to taste, this means add salt and pepper to suit your taste.
Cooling - Leaving the biscuits to cool on the tray will ensure that they don’t break up during moving
Mustard powder – Mustard powder makes a difference to the flavour of the biscuits. It brings out the true flavour of the goat cheese.
The biscuits are ready when they are going golden brown
Charcuterie Platter
St Helens Farm Mature Goats Cheese - Sliced
St Helens Farm Mild Goats Cheese – Cubed
St Helens Farm Goats Cheese biscuits – See Recipe
Pomegranate – cut in half
Mini Peppers
Cornichons
Sun Dried Tomatoes
Olives
Radishes
Blueberries
Strawberries
Fresh Basil or Rocket
Selection of Cut Salami
Step 1 - Find a board and place your bowls , cheese and biscuits there first.
How It’s Done
Find a board or large pretty serving plate that you’d like to show off
Place the important items first
Place the small bowls holding the Cornichon, olives and sundried tomatoes around the board
Next, place the St Helens Goats Cheese
Next – the Oat & Goats Cheese Biscuits
The placement of every item is important
Next- arrange the rest of the ingredients around the board filling in any gaps with the fruit and the basil leaves
Placing everything around the board everyone can get what they want easily
Tip Box
How Many – Depends on how big you cut them
Cooking- All ovens vary so adjust cooking time accordingly
Make it taste fabulous but make it look beautiful too
