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.

Oat Cakes
Oat Cakes

Makes 15

Hands-on Time 15 minutes

Baking Time 20 minutes

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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!