Cheese oatcakes
Item 1 of 1
These crumbly oatcakes are so simple to make and only use a few ingredients, although you could add other herbs or spices to suit your own tastes. Serve on their own as a snack or as part of a cheeseboard.
First published in 2015
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Ingredients
Metric
Imperial
- 300g of unsalted butter, plus extra for greasing
- 330g of plain flour
- 60g of oats, toasted
- 1/2 tsp cayenne pepper
- 60g of cheddar, grated
- 1 pinch of salt
- 1 pinch of freshly ground black pepper
SAVE RECIPE
Method
1
In a food processor, add all the ingredients and process until the mixture starts to come together as a ball of dough
- 300g of unsalted butter, plus extra for greasing
- 330g of plain flour
- 60g of oats, toasted
- 1/2 tsp cayenne pepper
- 60g of cheddar, grated
- 1 pinch of salt
- 1 pinch of freshly ground black pepper
2
Lay a large sheet of clingfilm flat on the worktop and scoop the dough out into the middle. Use the clingfilm to roll the dough into a rough sausage shape and seal tightly with the clingfilm. Place to rest in the fridge for 30 minutes
3
Preheat the oven to 180°C/gas mark 4. Grease a large baking tray with a little butter
4
The chilled dough should be fairly firm. Unwrap from the clingfilm and use a sharp knife to slice off rounds about 1cm thick (you should get 18–20 biscuits)
5
Place on the greased tray, spaced slightly apart so that they can spread when cooking. Bake in the preheated ovenfor 8–10 minutes
6
Allow to cool slightly on the tray as they will be fragile when hot, then carefully transfer to a wire rack to cool completely
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