Oatcakes with pink peppercorns

Oatcakes with pink peppercorns

By
From
Treats
Makes
30
Photographer
Danielle Wood

The pink peppercorns in these oatcakes gives them a pretty pop of colour as well as adding a bit of heat. Package the oatcakes up with some artisan cheese, and give them to your favourite midnight snacker as a gift, or keep them all to yourself.

Ingredients

Quantity Ingredient
75g unsalted butter
3 tablespoons boiling water
200g oatmeal
50g plain flour, plus extra for dusting
1/2 teaspoon salt
2-3 teaspoons pink peppercorns, crushed

Method

  1. Preheat the oven to 180°C, and line 2 baking trays with baking paper.
  2. Heat the butter in a large saucepan over a low heat until it is melted, then add the boiling water and mix together.
  3. In a clean bowl, mix the oatmeal, flour, salt and peppercorns to combine. Add this flour mixture to the butter and mix together. Turn out the mixture onto a floured surface, and squash the mixture together with your hands to form a dough. Working quickly (the mixture becomes dry as it cools), roll out the dough to a 4–5 mm thickness and cut out circles with a 5 cm cutter. Transfer the circles to the prepared baking trays, and bake in the oven for 12–15 minutes, or until firm.
  4. Allow the oatcakes to fully cool on the trays. Store in a tin or an airtight container for up to 2 weeks.
Tags:
Treats
April
Carter
gift
handmade
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