These oatcakes are sooooo tasty and perfect for when you fancy something a bit savoury. They are great as part of a cheeseboard or as I’ve discovered they are ridiculously moreish when spread with a smidgen of chilli coconut jam!
What’s In It?
- 150g Medium Oatmeal
- 100g Porridge Oats
- 100g Unsalted Butter
- 100ml Water
- 50g Walnuts
- 50g Feta
- Pinch of Salt
How Do I Make It?
Roughly chop or food process the Walnuts and stir together with the Oatmeal, Porridge Oats and Salt. Melt the butter, 20 seconds in the microwave should be enough to soften it, then pour this along with the water into the oat mixture. Stir until well combined and the mixture resembles a crumbly, moist dough. Chop or crumble the feta and stir into the dough.
Bring the dough together with your hands, rolling into a ball as best you can. Wrap in cling film and pop in the fridge for about half an hour.
After half an hour, remove the dough from the cling film and roll out on a lightly floured surface. Don’t worry if the dough still feels quite crumbly, this is exactly how it should be, it just means when you roll it out you will need to apply slight downwards pressure. Using a biscuit cutter of your choice, cut out shapes that are approximately 1cm deep and place on a greased baking tray.
Put the oatcakes into a preheated moderate oven for 20-25 minutes or until slightly golden. Using a spatula remove from the tray and place on a cooling rack until the biscuits have completely cooled and firmed up.
This recipe makes about 18 medium sized circular biscuits.
TOP TIP: We think these would make great homemade Christmas gifts! Star shaped oatcakes look great stacked up and tied with a festive ribbon and would be a great accompaniment to a Christmas hamper.
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