Ricotta, walnut & sun-dried tomato dip with walnut biscuits

Name: Ricotta, walnut & sun-dried tomato dip with walnut biscuits
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 100 g oat flour; 100 g plain flour; ½ tsp baking powder; 50 g walnuts, finely chopped; 1 tsp sea salt flakes; ½ tsp Cooks' Ingredients Peppery Pul Biber; 80 g butter, diced, at room temperature; 3 tbsp milk

It’s lovely to make a dip with matching biscuits. In this recipe from Honey & Co, the walnuts, chilli and oregano are ingredients in the dip and biscuits and they work beautifully together.

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Serves6
CourseCanape
Prepare15 mins
Cook25 mins
Total time40 mins
Plusresting and cooling

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For the biscuits

100g oat flour
100g plain flour
½ tsp baking powder
50g walnuts, finely chopped
1 tsp sea salt flakes
½ tsp Cooks' Ingredients Peppery Pul Biber
80g butter, diced, at room temperature
3 tbsp milk

For the dip

50g walnuts
70g sun-dried tomatoes in oil, drained weight
250g tub ricotta
10g Parmigiano Reggiano, finely grated
1 tsp dried oregano
½ tsp Cooks’ Ingredients Pul Biber, plus extra to serve
2 tbsp extra virgin olive oil

For the biscuits, preheat the oven to 180ºC, gas mark 4 and line a baking tray with baking parchment. Put the dry ingredients into a large bowl. Work in the butter to form a rough breadcrumb consistency. Add the milk 1 tbsp at a time (you may not need it all), bring the mix together to form a dough, then create a log shape about 14cm long. Set aside to rest for 10 minutes.
Meanwhile, cut the log into 14-15 slices (about 1cm thick) and place flat on the prepared baking tray. Bake for 18-20 minutes until light golden. Allow to cool on the tray.
Meanwhile, lower the oven temperature to 170ºC, gas mark 3. Roast the walnuts on a baking tray for 5 minutes, then cool. Place the sun-dried tomatoes into a food processor and blitz to a rough paste. Add the roasted walnuts and blitz again to a paste.
Add the ricotta, parmesan, oregano and pul biber and generous pinches of salt and freshly ground black pepper. Blitz again until combined. Add 1 tbsp extra virgin olive oil, mix by hand, then transfer to a serving bowl. Drizzle with the remaining oil and a little extra sprinkle of pul biber, then serve with the biscuits.