12 tsp twelve acre wood cradle country gold honey
200 g ground oatmeal fine-medium
1/4 tsp bicarbonate of soda
Pinch of salt
3 tsp bacon fat or butter
150 ml water
1 Tbs ground oatmeal for dusting
100 g raw sugar
8 fresh figs
180 g blue cheese
Preheat oven to 170C.
Place oatmeal, bicarbonate of soda and salt into a bowl.
In a saucepan, heat the water, adding the bacon fat or butter, heat until melted.
Make a well in the dry mixture and add the liquid, making a soft dough to 1.5 cm thick.
Cut out biscuits with a 15 cm circle cutter and bake in the oven for approximately 20 minutes turning every 5 minutes or so until golden, light and crisp. Leave to cool on a wire rack.
Place the figs that have been cut in half on a baking tray, sprinkle with a little raw sugar and grill until golden. Place a 15 cm slice of blue cheese on each biscuit, top with the grilled fig and honey quenelle.