+Images from The Great New Zealand Baking Book copyright © Lottie Hedley Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:SnacksPrep Time:0 - 15 minsCooking Time:0 - 15 minsServes:6 +By:Jacob BrownIngredients1 cup (90 g) rolled oats ½ cup (80 g) wholemeal flour 1/3 cup (50 g) Pams plain flour 2 tbsp grated Parmesan 1 tsp Pams caster sugar ¼ tsp Pams bicarbonate of soda ½ tsp Pams salt 90 g Pams butter, diced 2 egg whites cheese, to serveInstructionsLine two baking trays with baking paper. In a food processor, process oats until fine. Add wholemeal and plain flours, Parmesan, sugar, bicarbonate of soda and salt. With motor running, add butter. Process until mixture resembles breadcrumbs. With motor still running, add egg whites. Process until mixture forms a ball. Divide mixture in half. Roll out each half between floured baking paper into 23 cm circles. Place on prepared trays. Chill for 30 minutes. Pre-heat oven to 200°C (180°C fan-bake). Cut each dough circle into eight wedges. Bake for 12–15 minutes. Cool on a wire rack. Serve biscuits with cheese.