Rosemary and Black Pepper Oatcakes

rosemary oatcakes

Oatcakes with Cheese

I have never made biscuits for cheese before but now I am wondering why as they are so easy. And tasty. Oatcakes are one of those things that I buy every now and then because they are supposed to be good for me. And then wonder why I have bothered because I don’t really like them. I think because they are often made with finely milled oats and taste a bit soft, dry and powdery. These, on the other hand, are wonderfully crisp, tasty and moreish.

So I was a little sceptical about making these and actually made half the recipe quantity just in case I didn’t like them. It made 14 oatcakes but this is the original recipe so the amounts below will make twice that. Although the recipe comes from Lorraine Pascale’s “A Lighter Way to Bake” she does point out that there are not many ways to make an oatcake healthier than they normally are and I think she has just used less fat than some other oatcakes. These have definitely inspired me to try some other recipes for savoury biscuits: watch this space!

Recipe

Ingredients

200g rolled oats

75g wholemeal flour

Leaves from 4 sprigs of rosemary, finely chopped

Large pinch of bicarbonate of soda

Black pepper

25g butter

125ml water

Method

Set the oven to 170ºC and line or grease a baking tray.

Put the oats, flour, rosemary, bicarbonate of soda and black pepper into a large mixing bowl.

making oatcakes

Add the butter in small cubes

homemade oatcakes

Rub the butter into the other ingredients

Rub the butter in and then add the water and mix to a firm dough.

Turn out onto a floured surface and roll out.

oatcakes

Ready to roll

Roll out quite thinly and cut out rounds with a pastry cutter. Place on a greased or lined baking tray.

oatcakes

Ready to bake

Bake for around 25-30 minutes or until they are going brown and are firm to the touch.

Allow to cool on a wire cooling rack.

homemade oatcakes

Ready to eat!

I had mine with cheddar and homemade chutney, and stilton. Which I am now buying as I finished all the Christmas leftovers and missed it too much to wait for another year!

Rosemary oatcakes

Oatcakes, cheese and chutney for lunch



Categories: Baking, Biscuits and Cookies, Recipes, Starters and snacks

Tags: , , , , , , ,

20 replies

  1. This looks delicious, especially with the nice cheese. I recently saw oatcakes in Saveur and was shocked at how few ingredients they have, too.

  2. They look amazing, very professional :))

  3. Home made oat cakes are good aren’t they? I must try this variation, as have only made plain ones before

  4. Ooo, yummy! I am also not a fan of shop bought oat cakes but my Little Man loves them. I think both of us would wolf these down!

  5. This is something I’ve never seen before. I was trying to have a really close look at your rolled oats, and I think they look smaller and thinner than the ones we get here. This is something I feel like investigating! They do sound delicious, by the way 🙂

    • I had never quite managed to get to the bottom of the whole oats issue! We also call them porridge oats and I have seen posts about steel cut oats, which I had assumed was the first stage of refining. I have just looked it up and I think they are regular or old fashioned oats, which are rolled and steamed. The instant or quick variety are either rolled thinner or steamed longer, which are, I assume, our porridge oats, which is what I used. I hope I haven’t confused the issue even more!!!

  6. They look perfect. love the flavours of rosemary and black pepper in them. I havent tried this before but you have piqued my curiosity!

  7. Brilliant recipe, i also love the photography.

  8. Thanks for the inspiration. I made these yesterday to have with cheese as a pre-dinner treat and they were great. Definitely looking forward to more posts on other cracker recipes. Did have to look up an oven temp (couldn’t find one in your post) and 360 degrees seemed to work! Kate

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