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!
200g rolled oats
75g wholemeal flour
Leaves from 4 sprigs of rosemary, finely chopped
Large pinch of bicarbonate of soda
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.
Add the butter in small cubes
Rub the butter in and then add the water and mix to a firm dough.
Turn out onto a floured surface and roll out.
Roll out quite thinly and cut out rounds with a pastry cutter. Place on a greased or lined baking tray.
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.
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!