200g of butter 50g of brown sugar 100g of oats or oatmeal 3 or 4 sundried tomatoes a few sprigs of rosemary and thyme Pinch of salt
Cut up the sundried tomatoes. Wash and chop the herbs.
Mix all the ingredients in a food processor. Add the sundried tomatoes towards the end so they don't get minced up.
This will make up a soft dough that you need to roll into a log and wrap in cling-film. Leave to stiffen up in the refrigerator for ˝ hour.
Cut the log into thick slices and bake on ovenproof paper, rather than directly over a metal tray so the biscuits do not burn too quickly.
Bake in the middle rack of the oven for 20 minutes at 180° Celsius.
This recipe will yield about 20 delicious savoury biscuits, perfect to eat with cheese or as a snack. Their texture is that of a shortbread: crumbly and melting at once. Of course the combinations of herbs and flavours are endless and once you have mastered this you could try: black olives and thyme, dried fig and tarragon or crushed almond and paprika.