British · serves 2

Oatcakes

Oats, flour, butter, water. For cheese, and they cost almost nothing.

35 min Easy Vegetarian

Ingredients

  • 85g butter, softened
  • 110g plain flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 225g oats
  • 60ml lukewarm water, plus extra

Method

  1. Rub the butter into the flour to fine breadcrumbs.
  2. Salt, baking powder and oats in, then water a little at a time to a dough. Another tablespoon or two if it won't come together.
  3. Roll on a floured surface to 5mm.
  4. Cut rounds, onto a lined tray 5cm apart.
  5. 190°C for 20 minutes until firm and lightly golden.
  6. A few minutes on the tray, then a rack. They crisp as they cool.

Questions people ask about Oatcakes

How long does Oatcakes take?

About 35 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of maida in Oatcakes?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Oatcakes ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Oatcakes vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Oatcakes?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

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