To me, there is no better savoury biscuit than the humble oatcake. With pate, jam or even a simple scrape of butter, the oatcake provides a crunchy, crumbly, earthy goodness to whatever your topping. They’re also perfect on a cheese platter as a more wholesome, gluten-free/wheat-free alternative to crackers. (My little babies worked out to be only one gram of net carbs per oatcake! Yeah.)
Today I happily discovered that making oatcakes is incredibly simple! You’ll need:
- 2 1/2 cups quick cooking oats
- 1/2 cup milled flaxseed (optional – replace with more oatmeal if preferred)
- 1/2 cup hot water or milk
- 3 tablespoons melted butter or oil
- pinch of salt
- 1/4 teaspoon baking soda (bicarb soda)
- Place dry ingredients in a food processor.
- Start the engine and pour in the wet ingredients.
- Add a trickle of hot water, slowly, until a thick, firm dough forms.
- Roll the dough 1/2 cm thick. Use a sprinkling of flour (coconut, rice, wheat, whatever suits your needs) to prevent sticking.
- Use a cookie cutter to cut the dough into circles 5-10 cm in diameter and place onto a greased baking sheet.
- Bake at 180C for 20-30 minutes, or until lightly browned. (Smaller circles will take less time. Obviously.)
- After removing from the oven, place oatcakes on a wire rack so that the moisture from the underside can evaporate. Alternatively, turn over and place back in the oven (switched off) while they cool.
These will keep well in an airtight container for a week or so, but it’s unlikely that they’ll last that long. I served these babies with some stinky cheese and Cornersmith Cafe‘s beetroot and ginger relish.