Method

• 1.
  Preheat oven to 180°C. Line 2 large baking trays with baking paper.
• 2.
  Process oats in a food processor until fine. Add flour, butter, parmesan, fennel, paprika and 1 1/2 tsp salt flakes, and pulse to fine crumbs. Add 3/4 cup (180ml) iced water and process to form a soft dough. Turn onto a lightly floured surface, form into a disc, wrap and chill for 45 minutes until firm.
• 3.
  Roll out dough on a lightly floured surface to 3mm thick. Cut out 7cm rounds with a straight-sided or fluted biscuit cutter and place on prepared trays. Re-roll scraps and repeat.
• 4.
  Bake for 25 minutes until pale golden and beginning to crisp. Cool completely on trays. Store in an airtight container for up to 1 month.