Seeded oatcakes
- Good Food team
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Makes about 20
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 3.6 out of 5.20 ratingsRate
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These quick biscuits make a great addition to a cheeseboard or gourmet homemade gift hamper
Freezable
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Spiced beetroot chutney
A star rating of 4.3 out of 5.104 ratings
Ingredients
Nutrition
Units:
MetricUS
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50g butter
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100g medium oatmeal
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100g plain flour
plus extra for dusting
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1 tsp bicarbonate of soda
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2 tsp poppy seed
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2 tbsp sesame seed
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Nutrition: per serving
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kcal63
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fat3.5g
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saturates1.5g
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carbs7g
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sugars0.1g
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fibre0.6g
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protein1.4g
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salt0.3g
low
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Method
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step 1
Heat oven to 200C/180C fan/gas 6. Melt the butter in a small pan, then allow to cool slightly. Tip all the dry ingredients into a bowl, with ½ tsp salt, then pour in the butter. Add 5-6 tbsp boiling water and combine to make a firm dough.
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step 2
Turn out the dough onto a lightly floured surface, then roll out until about 0.5cm thick. Cut into small squares, then bake for 12-15 mins until golden. Leave to cool for a few mins, then transfer to a wire rack and cool completely.
RECIPE TIPS
MAKE AHEAD
The biscuits will keep fresh for 2 weeks in an airtight container, or freeze for up to 3 months.
Recipe from Good Food magazine, January 2012
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A star rating of 3.6 out of 5.20 ratings
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