Cheesy oat cream crackers

In her brand new cooking series, Lyndey Milan's Baking Secrets, Australia’s home-cook hero, Lyndey Milan, captures the heart of the current baking trend and reveals time-saving tips, secrets and corner-cutting techniques that ensure baking success. The first episode is crammed with small food that packs a flavour punch including these savoury cream crackers.

Ingredients

½ cup	Rolled oats
1 cup	Plain flour
½ tsp	Sea salt flakes
½ cup	Parmesan cheese, finely grated
100 g	Butter, melted and cooled
1 Tbsp	Cream, approximately
250 g	Cream cheese (Main)
1 tsp	Lemon zest
2 tsp	Dijon mustard
2 Tbsp	Extra virgin olive oil
2 Tbsp	Flat leaf (Italian) parsley, finely chopped
2 slices	Prosciutto, sliced into 0.5cm ribbons (Main)

Directions

1. Heat oven to 200C and line two baking trays with baking paper.
2. Process the rolled oats to a powder in a food processor. Add flour and salt and process until combined.
3. Add cheese and butter and pulse until just mixed. Add cream slowly and pulse until a dough forms.
4. Turn out on to a floured surface and form into ball. Roll out to 0.5cm to 1cm thick and cut into circles using a 4cm round pastry cutter. Place on prepared trays, prick each biscuit with a fork three times and bake for 10 minutes or until golden. Cool on a wire rack.
5. Beat cream cheese, lemon rind, mustard, olive oil and parsley until light and fluffy. Place mixture in a piping bag. (Alternatively use two teaspoons to top biscuits.) To serve, top each biscuit with cream cheese mixture and a prosciutto ribbon.