I have been trying new recipes for food that we enjoy but I haven’t cooked myself before. I’m trying homemade alternatives to things I would normally buy from the shops. This oatcakes recipe fits the bill and is perfect for cooking a batch of biscuits to eat during the week .
The oatcakes served with cheese and a few celery and carrot sticks make a nice light lunch or are a great way to round off an evening meal. They don’t just have to be served with cheese either – a dollop of hummus is good too and they can also be served with soup as an alternative to bread.
I am trying to curb my sweet tooth so when that “what can I eat” feeling can’t be resisted, one of these does the trick.
I am definitely a convert now to this homemade oatcakes recipe. It only takes minutes to prepare and 20 minutes to cook. They should come with a warning as I am so keen to try the first one when a batch comes out of oven that I have been known to burn my mouth!
- 225g Porridge Oats
- 60g Plain or Wholewheat Flour
- 60g Butter
- 1 teaspoon Salt
- 1/2 teaspoon Sugar
- 60 – 80ml Water
Put the porridge oats, flour, butter, salt and sugar into a bowl and mix together until the mixture resembles large breadcrumbs. I used and electric hand whisk.
Add enough water to form a fairly stiff dough.
Roll out to 1/2cm depth and cut into rounds. I used a glass but you could also use a biscuit cutter.
Cook for 20 mins at 180°C for about 20 minutes until golden.
Note: Some recipes for oatcakes include bicarbonate of soda. I have tried making them with and without but prefer to leave it out. If you do want to add, 1/2 teaspoon is plenty for this recipe.
My recipe is based on this Scottish Oatcakes recipe.