Oatcakes

by Sherbhert Editor
What to have with cheese

These are easy to make and are good with all kinds of cheeses. Make some Spiced Pear Chutney too if you are looking to add another dimension to a cheeseboard.

Makes about 18 oatcakes

100g wholemeal rye flour or eight grain flour

100g butter, cut into cubes

120g rolled oats

1 ½   tsp salt flakes

½ tsp sugar

4 tbsp cold water

Lightly grease a large baking sheet and preheat the oven to 180c.

If you have a food processor, process all the ingredients together until they form a soft ball of dough.

Turn the dough onto a lightly floured surface and roll it to a thickness of about 0.5cm. If the dough is sticky, sprinkle it with a little flour.

Use a 5cm or 6cm diameter cutter to press out the oatcakes, re-roll the dough and cut some more and continue until all the dough is used. Place the biscuits on the prepared baking sheet and bake them in the preheated oven for 20 minutes – they should be a light golden colour.

Put the oatcakes on a wire rack to cool and then store them in an airtight container. They should keep well for at least 4 days. Alternatively, you can freeze them in a suitable container for up to 3 months.

If you don’t have a processor, put the flour in a bowl, add the butter and rub it in to the flour with your fingertips until the mixture resembles breadcrumbs. 

Stir in the oats, salt flakes, sugar and water and continue stirring until the mixture forms a soft ball of dough.

Turn the dough onto a lightly floured surface and continue as above.

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