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Caraway oatcakes with stilton & damson jam

Caraway oatcakes with stilton & damson jam on a chopping board

Caraway oatcakes with stilton & damson jam

Name: Caraway oatcakes with stilton & damson jam
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes about 20 biscuits
Ingredients: 80g butter; 100g jumbo rolled oats; 100g normal oats; 60g light spelt flour plus extra for dusting; 1 tsp sea salt; 1 tsp baking powder; ½ tsp golden caster sugar; 1 tbsp caraway seeds; stilton & damson jam, to serve

Rosie Birkett

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Makes about 20 biscuits

Easy

Prep: 20 mins

Cook: 25 mins

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Lacing oatcakes with fragrant caraway seeds adds another dimension to a cheeseboard. Serve with stilton and damson jam as a final canapé at a party

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

80g butter
100g jumbo rolled oats
100g normal oats
60g light spelt flour

plus extra for dusting
1 tsp sea salt
1 tsp baking powder
½ tsp golden caster sugar
1 tbsp caraway seeds
stilton

& damson jam, to serve

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Nutrition: Per biscuit (20)

kcal82
fat4g
saturates2g
carbs9g
sugars0g
fibre1g
protein2g
salt0.4g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Gently melt the butter. Combine the oats, spelt flour, salt, baking powder, sugar and seeds in a bowl. Pour in the melted butter and stir to combine, coating all of the oats. Add up to 80ml boiling water, a little at a time, until you have a dough that holds together.
step 2

Lightly dust a work surface with flour and turn out the dough, rolling out to 0.5cm thickness. Using a 5cm round cutter, cut out your biscuits and place on a lined baking tray. Bake for 20-25 mins until crisp and golden, then remove from the oven and cool on a wire rack. Can be made one day ahead and kept in an airtight container. To serve, spread with butter and top with stilton and a dollop of damson jam.

Recipe from Good Food magazine, November 2017

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