There is something so homely about oatcakes. They are hearty eats that remind me of my childhood. The perfect accompaniment to a steaming bowl of soup or sharp cheeses. Even (as I like them best) straight up with a cold glass of milk.
These little savory biscuits are really satisfying to make – you only need a new ingredients and – aside for the baking time – takes only a few minutes to mix up a batch.
This basic recipe can be added and adapted to create oatcakes with a range of wonderful flavours – why not add a handful of grated Parmesan to the mix, or a few teaspoonfuls of cinnamon or all spice for a sweet treat? Mix in pumpkin or sesame seeds or a dash or paprika? I love trying out different flavour combinations – and this is a great basic recipe to get started making a whole range of Hearty Oatcakes.
Grab your supplies…
200g (7oz) Oatmeal, medium ground – plus a handful for dusting
1/4 teaspoon of salt
1/4 teaspoon bicarbonate of soda
25g (1oz) Trex (or 40g /1.5oz of butter or dripping)
In a bowl combine the oatmeal, salt and bicarbonate of soda. Melt the fat and pour into the oats. Mix until full combined.
Add in a spoonful of cold water at a time and mix through. The oatmeal will gradually come together into stiff and slightly creamy mizture, when it can be rolled into a ball, it is the right consistency.
Toss a handful of oatmeal on to the surface and the rolling pin to prevent sticking, before rolling the mixture to 1cm thickness.
Cut the oatcakes from the rolled out mixture, the mix should yield approximately 15 oatcakes. I believe that a traditional Whisky glass, upturned is the perfect size cutter for oatcakes – but I’m just going to settle for my old favourite crimped cookie cutters, which might not be as romantic but sure does the job!
Place the cut oatcakes on a baking sheet lined with baking parchment and cool in a pre-heated oven at 150c (130c for fan assisted) for 50 minuted – flip the oatcakes over half way through the baking time.
Turn out on to a wire rack to cool and enjoy!