Oat Cakes

I recently made some red onion chutney and I was thinking what could I make to put it on for my blog photo. As I had some oatmeal left from my ginger parkin cake and cookies that I made last year I thought I would make some oat cakes.

Oat cakes are synonymous with Scotland and are a savoury biscuit and an accompaniment to cheese.

I have used a mixture of porridge oats and oatmeal as I wanted a crunchy texture. They have a lovely snap to them which is what I was aiming for.

They are great with just butter or with cheese and chutney. They will keep for a few days in a sealed container but after this will start to go soft.

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Start by pre-heating the oven to 180 degrees centigrade (160 fan) Gas mark 4 and line 2 baking trays with baking parchment.

Melt the butter in the microwave or in a small pan.

Place the porridge oats, oatmeal and salt into a medium sized bowl.

Add the butter and mix.

Add 3/4 of the hot water then mix with a spatula. Once it starts to come together knead together with your hands. Add more water if needed to make the dough come together and slightly sticky - it should not be dry.

On a floured surface roll the dough out to about 1/2cm thickness and cut out 12 x 6cm round biscuits.

Place on the prepared baking trays.

Bake for 35 minutes.

Leave to cool then serve with cheese and chutney.

Oat Cakes

Sarah's servings: 12

Sarah's skill: Easy

Baking time: 35 minutes

Ingredients

30g Melted Unsalted Butter

100g Porridge Oats

150g Medium Oatmeal

1 tsp Salt

50-75ml Hot Water

Method

1. Pre-heat the oven to 180 degrees centigrade (160 fan) Gas mark 4 and line 2 baking trays with baking parchment.

2. Melt the butter in the microwave or in a small pan.

3. Place the porridge oats, oatmeal and salt into a medium sized bowl.

4. Add the butter and mix.

5. Add 3/4 of the hot water then mix with a spatula. Once it starts to come together knead together with your hands. Add more water if needed to make the dough come together and slightly sticky - it should not be dry.

6. On a floured surface roll the dough out to about 1/2cm thickness and cut out 12 x 6cm round biscuits.

7. Place on the prepared baking trays and bake for 35 minutes.

8. Leave to cool then serve with cheese and chutney.

Equipment Used

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Sarah's extra slice.....

I used medium grade oatmeal in my oat cakes.

They will keep for a few days in a sealed container but after this will start to go soft.