Well it seems to be a bit of a talking point these days with my special porridge biscuits that I always serve with cheeses. They have become something of a signature dish but I cannot claim to have invented them but adapted from a similar style of biscuit that I saw at a friends Michelin starred restaurant in Manchester a few years ago.
I thought I would share the recipe as it is suprisingly very simple and just needs to be made a bit in advance.
You will need some baking sheets covered with baking parchment as basically you make a normal batch of porridge made with milk… I normally use fresh semi skimmed milk and once cooked I then throw in a generous handful of sea salt (sel de guerande) mixed with some ground freshly roasted szechaun peppercorns. This salt and pepper mix once mixed in produces a nice salty and fragrant flavour.
I pour the porridge out onto the baking parchment and then using a palette knife spread it as thinly as possible onto the parchment and if you have time leave it to cool and dry naturally for a shortwhile then do so.
If pushed for time then place the trays straight into a preheated oven 120 to 150 degrees centigrade for 40-50 minutes. Check them after twenty or so minutes as if beginning to harden you can then remove the biscuit sheet from the parchment and turn to aid the drying process. They need to turn a light golden colour and to be totally dry and once they have reached this stage just leave them to cool before breaking them into shards. Store in an airtight box until required, they will keep easily for a couple of weeks if fully dried out.
So as you can see a very simple and easy recipe. They have become something of a favourit here in the “Covert” household especially with a soft, runny and smelly cheeses so enjoy…