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

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Ingreadient

• 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
• 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

Step by step

1. 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.
2. 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.
3. 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.
4. 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.