oatcakes and cheese 220

Makes about 12 oatcakes


200g fine oatmeal
1/2 teaspoon baking powder
1/2 teaspoon salt
30g butter or 20g of sunflower oil for vegan oatcakes
3tbsp water


Mix dry ingredients.
Heat butter and water in a saucepan (or carefully microwave).
Add wet to dry ingredients and mix to form a stiff dough. You may need to add another tablespoon at this point if the dough is too crumbly.
Divide into two and roll out each to 7inches (18cm) on a surface dusted well with oatmeal. Cut into triangles.
Cook on a lightly greased frying pan/ griddle for about 5 minutes each side until crisp and starting to brown.
Alternatively place on a lightly floured tray and bake in a pre-heated 180ºC/ Gas4/ 350ºF oven for 15 to 20 minutes.

The oatcakes may be quite rustic but taste delicious!

Tip: Using 150g oatmeal and 50g flour makes an easier to handle dough.