Witheridge In Hay Recipe

Prepare dry ingredients

Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper. In a mixing bowl combine 1 cup rolled oats, 3 tablespoons all-purpose flour, 3 tablespoons packed brown sugar, 1 teaspoon baking powder and a pinch of sea salt. Whisk together until evenly distributed.

Cut in butter

Cut 3 tablespoons cold unsalted butter into small cubes and use a pastry cutter or fingertips to rub it into the dry mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining.

Add wet components

Stir in 1 egg white, 1/2 teaspoon vanilla extract and (optional) 2 tablespoons finely chopped toasted hazelnuts or almonds. The mixture should hold together when pressed; if too dry, add 1/2 teaspoon water at a time.

Form and bake

Scoop or press heaped teaspoons of the mixture onto the prepared sheet about 3 cm apart and gently flatten into 5–6 cm rounds (they won’t spread much). Bake for 10–12 minutes until the edges turn golden and centers are set. Remove from oven and let cool on the sheet for 5 minutes, then transfer to a rack to cool completely. Yield: about 18–22 small cookies.

Bring the Witheridge in Hay cheese to room temperature (about 30–45 minutes) before serving. This allows the texture and flavor to shine.

If the cheese is a whole wheel larger than needed, cut into 200 g portions. Arrange the cheese on a serving board or platter. Spoon the 120 g gooseberry jam into a small bowl or place a generous spoonful onto the board beside the cheese. Drizzle 1 tablespoon honey lightly over the top of the cheese or provide it in a small dish for guests to add.

Place the cooled oat cookies on the board. If you prefer, break a few cookies into halves or shards for easier pairing. Offer fresh gooseberries or thin apple slices and scatter a few small sprigs of thyme or lemon balm around the board for aroma and garnish.

To serve, spread a little jam on a cookie, add a thin slice or small piece of cheese on top, and finish with a tiny drizzle of honey or a leaf of thyme. Alternatively, top the cheese directly with jam and scoop onto a cookie. Provide a small cheese knife for guests.

Store any leftover cheese wrapped loosely in wax paper then placed in a loose plastic bag in the fridge for up to 5 days. Keep cookies in an airtight container at room temperature for up to 3 days. Jam can be refrigerated after opening and used within its usual storage life.

If you cannot find Witheridge in Hay, substitute a washed-rind creamy cheese with a nutty, slightly barnyard character (e.g., Nettlebed-style or Epoisses-like) for a similar pairing.