Oatcakes

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It’s so easy to make your own oatcakes. The addition of buckwheat and ground almonds to these give them a toasty, nutty flavour.

Ingredients

225g oats

30g buckwheat

30g ground almonds

60g unsalted butter

1 tsp salt

1 tsp brown sugar

1/2 tsp bicarbonate of soda

Approx 60ml boiling hot water


Method

  • Pulse all ingredients (apart from the hot water) in a food processor. Don’t go mad, you just want the butter to be incorporated. You can also rub the butter in by hand if you don’t have a food processor.

  • Pour the mixture into a bowl and add the hot water to form a dough. You can add a little more hot water if it’s not holding together.

  • Place the dough onto a large sheet of baking paper and roll it into a sausage. Form a tight roll and twist the ends. Leave to cool in the fridge for around 30mins to an hour (I’m impatient so I stick it in the fast freeze).

  • To bake, thinly slice the dough and place them on the baking tray. I’m not great at delicate slicing so I flatten the rounds with a mug.

  • Bake them at 180C for at least 20 minutes. You want them to be golden.

Anna Firth