Wednesday, 8 February 2012

Recipe - Crunchy, Home-Made Oatcakes

I love oatcakes, and making your own is definitely worth it - they're really easy to make, and the results will outshine anything you can buy. I like to use pinhead oatmeal for a satisfying crunch and crumbly texture. Perfect with some artisan cheese and a glass of whatever takes your fancy!

Makes about 24 oatcakes


300g pinhead oats
150g strong bread flour
1.5 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar

100g chilled butter, cubed

100ml cold water

Preheat the oven to 180 degrees centigrade
Combine all the dry ingredients in a bowl.
Rub in the butter with your hands, or, if you have a food processor, pulse the butter and dry ingredients together. In either case, continue until the mix resembles fine breadcrumbs.
Add the cold water and bring together to a dough.
Roll out the dough (I like to do this between two sheets of baking paper as it can get quite sticky) to the thickness of a pound coin.
Cut into discs, and place these on a baking tray.
Bake for 10 minutes, then turn the oatcakes over and bake for another 10 minutes, before cooling on a wire rack.

Recipe created by James, Head Chef @ The Elemental Kitchen.

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