Oatcakes

Oatcakes

By
From
Lucy's Bakes
Makes
20
Prep
20 mins
Cooking time
15 mins
Photographer
Jacqui Melville

I got hooked on oatcakes when I worked in Sweden and have made them ever since. I use sunflower or olive oil depending on what end flavour I want but the other Lucy uses lard. I have to agree this wonderful pork fat is brilliant in the oatcakes and adds a really rounded flavour so the choice is yours. Here is the basic recipe, add whichever fat you like (use 75 g hard fat, such as butter or lard in place of the oil, if you prefer) and then pop in herbs, seeds or spices to make the oatcakes your own.

Ingredients

Quantity Ingredient
280g porridge oats
3g salt
75g sunflower oil
100g water, just boiled

Method

  1. Preheat the oven to 190°C. Line a baking sheet with baking paper.
  2. Put half the oats into a deep bowl and whizz with a hand blender, or put in a food processor and blend until you have a flour-like consistency.
  3. Mix in the remaining oats, salt and the sunflower oil and work with your fingers and thumbs (if using hard fat rub in until the mixture resembles breadcrumbs).
  4. Add the water and, using your hands, knead it to a soft dough and work into a ball. Leave it to stand for 10 minutes as this will help the dough solidify and it will be easier to roll.
  5. Lay a large piece of cling film on a work surface and flatten half the dough out by hand roughly. Lay a second piece of cling film on top and roll the dough to 5 mm thick. Remove the top layer of cling film and either stamp into rounds using a pastry cutter or cut into oblongs, squares or triangles. You can even cut a large round using a plate as a template and then cut fan shaped pieces.
  6. Lay them on the baking sheet and bake for 15–20 minutes or until just browned.
  7. Cool on a wire rack and store in an airtight container for up to 3 weeks.

Note

  • This recipe is vegan & vegetarian and nut-free.

Tip

  • These do not have to be perfectly round – you want them to look rustic and homemade – so squares or oblongs are great too.

What the the testers say

  • JANET MEEKCOMS – ‘I love the idea that by baking my own oatcakes I know what is in them and can vary it depending on what seeds, nuts and herbs I have about.’

    LIZ EVERSON – ‘They were really easy. Next time I would add some thyme or other herbs.’

    BEN COLEBY – ‘The dough seemed too wet to start but if you leave it for a few minutes it is easy to roll out. I added sunflower seeds but you need to chop them or you cannot roll the dough thin enough. I will add cardamom and fennel next time.’
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