Oatcake recipe

Our “medium oatmeal for biscuits” was designed especially for making oatcakes. It creates a textured, crisp oatcake with plenty of bite and flavour. It is slightly finer than our “pinhead oats for porridge”, and this helps the dough to stick together when rolling it out.

Delicious with honey or cheeses. 

Ingredients: Makes 25 oatcakes 

250g medium oatmeal for biscuits

½ tsp bicarbonate of soda

generous pinch of salt

60g melted butter

80-100ml boiling water, slightly cooled

Method:

• Preheat your oven to 180C. Line two baking trays with baking parchment.
• Combine all your ingredients thoroughly in a large mixing bowl.
• Using a rolling pin, gently roll out your dough in between two sheets of baking parchment. (Using the baking parchment to sandwich your dough helps to keep it together, as with the absence of gluten in the oats combined with the coarser texture it can fall apart or stick to the rolling pin and tear. The layers of baking parchment guard against this.)
• Use a biscuit cutter to cut out your chosen shapes, and transfer onto the baking trays with a fish slice / spatula. You can re-form any scraps and roll out again to use up all the dough.
• Bake for 20 minutes, until light golden brown. Check on them part way to make sure they’re not cooking too fast.
• Leave to cool on the tray for 5-10 minutes before transferring to a wire rack to finish cooling. Store in an airtight container in a cool, dry place, where they will keep for up to five days.