Oatcakes

Method

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1. Heat the oven to 180°C / 350°F and line a tray with baking paper.

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2. Mix the oatmeal, salt and bicarbonate in a bowl.

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3. Stir in the oil, then add the hot water gradually, mixing until it forms a firm, slightly sticky dough.

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4. Roll it out at once on a surface dusted with oatmeal to 3 mm thick and cut into 12 rounds with a 7 cm cutter, re-rolling the trimmings.

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5. Set on the tray and bake 18 to 20 minutes, turning once halfway, until firm and lightly golden.

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6. Cool on a wire rack, where they crisp.

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Chef’s Tips

• Roll the dough while it is still warm. It cracks as it cools.
• Use medium oatmeal. Fine gives a pasty oatcake and coarse will not bind.
• Bake until dry. Undercooked oatcakes are limp.

Pairing Suggestions

• Cheddar
• Smoked salmon
• Butter and honey

Storage & Reheating

Keep in an airtight tin up to 2 weeks. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.