Oat Cakes
Oat cakes are quick and easy to make, and a great way to use up leftover porridge oats. Serve them with cheese at the end of a meal, or crush them up to form the base of a savoury cheesecake, like my Goats' Cheese, Ricotta, and Roasted Tomato Cheesecake.
Makes 15
Hands-on Time 15 minutes
Baking Time 20 minutes
Ingredients
250g rolled oats
50g unsalted butter (cold, diced)
½ tsp caster sugar
Pinch of salt
50ml boiling water
Equipment
Mixing bowl
Wooden spoon
Baking parchment
Baking sheet
Rolling pin
7cm circular biscuit cutter
Wire rack
Method
Preheat the oven to 190°C/170°C (fan)/375°F/Gas Mark 5.
In a mixing bowl, rub the oats and diced butter together with your fingertips until the mixture resembles coarse crumbs.
Stir in the sugar and salt with your hands.
Pour the boiling water into the centre and mix with a wooden spoon until the dough comes together. Use your hands to clump it into a ball.
Roll the dough out on a clean surface to a 5mm thickness (no flour needed).
Cut out circles using the biscuit cutter, pressing firmly and smoothing the dough inside the cutter to prevent cracking.
Place the oatcakes slightly apart on a parchment-lined baking sheet.
Bake on the middle shelf for 20 minutes.
Cool on a wire rack before serving.
Enjoy!
