- 250g coarse oatmeal
- 30g Anchor Unsalted Butter
- 2g baking soda
- 2g salt
- 35g Mainland Shredded Parmesan Cheese
- 150g water
You will need:
Mix all the dry ingredients together
Blend in the melted butter and water to form a dough. Roll out to desired thickness and cut with a plain cutter
Bake at 180°C
Place the Kāpiti Kikorangi filling onto the baked oat cakes
Drizzle with honey and garnish with candied walnuts and chives
Included in this recipe
A stunning, triple cream cheese with a golden curd and a rich buttery texture marbled with dense blue veining. Perfect on any cheeseboard.
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