Name: Cranberry oatcakes
Cook time: 20 min
Total time: 35 min
Yield: Makes about 20 small oatcakes
Cuisine: Scottish
Ingredients: 225g oatmeal plus extra for dusting; ½ tsp bicarbonate of soda; ½ tsp salt; 25g dried, sweetened cranberry roughly chopped; 1 tbsp unsalted butter

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Cranberry oatcakes

Cranberry oatcakes

Nick Nairn

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Makes about 20 small oatcakes

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 3.1 out of 5.13 ratingsRate

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Add a little extra to your cheese board with these light and fruity oatcakes. Perfect with a chunk of stilton and a glass of port

Easily doubled

Easily halved

Freezable (uncooked )

Vegetarian

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A star rating of 4.7 out of 5.87 ratings

Ingredients

Nutrition

Units:

MetricUS

225g oatmeal

plus extra for dusting
½ tsp bicarbonate of soda
½ tsp salt
25g dried, sweetened cranberry

roughly chopped
1 tbsp unsalted butter

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Nutrition: per biscuit

kcal54
fat2g
saturates1g
carbs9g
sugars1g
fibre1g
protein1g
salt0.12g

low

Method

step 1

Heat oven to 180C/fan 160C/gas 4. Put the oatmeal, bicarbonate of soda and salt into a bowl and mix well. Stir in the cranberries. Heat the butter and 150ml water in a small pan until the butter melts.
step 2

Make a well in the centre of the oatmeal mix, pour in the liquid and use a palette knife to mix everything together. The mixture will initially seem a bit wet, but the oatmeal will gradually absorb all the liquid to give a soft dough.
step 3

Lightly dust a clean work surface with oatmeal. Tip out the dough, then roll out to about 5mm thick. Use a small round or star-shaped cutter to stamp out the oatcakes, or use your favourite Christmas shapes. Re-roll any trimmings and continue to cut out biscuits. Cut biscuits can be frozen, uncooked, for up to a month. Freeze flat before packing into bags or boxes.
step 4

Brush off any excess oatmeal, then space the oatcakes over 2 baking sheets. Bake for about 20 mins, carefully turning the oatcakes every 5 mins or so to stop them from steaming and going stodgy. When cooked, they should be crisp and lightly golden. Lift onto a wire rack and leave to cool. Will keep in an airtight container for up to 5 days.

Recipe from Good Food magazine, December 2007

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A star rating of 3.1 out of 5.13 ratings

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