Seeded oatcakes
These quick biscuits make a great addition to a cheeseboard or gourmet homemade gift hamper
- Prep: 15 mins
Cook: 15 mins
- Makes about 20
- Easy
Ingredients
- 50g butter
- 100g medium oatmeal
- 100g plain flour, plus extra for dusting
- 1 tsp bicarbonate of soda
- 2 tsp poppy seeds
- 2 tbsp sesame seeds
Make ahead
The biscuits will keep fresh for 2 weeks
in an airtight container, or freeze for
up to 3 months.
Method
-
Heat oven to 200C/180C fan/gas 6.
Melt the butter in a small pan, then allow
to cool slightly. Tip all the dry ingredients
into a bowl, with ½ tsp salt, then pour in
the butter. Add 5-6 tbsp boiling water
and combine to make a firm dough.
-
Turn out the dough onto a lightly
floured surface, then roll out until about
0.5cm thick. Cut into small squares, then
bake for 12-15 mins until golden. Leave
to cool for a few mins, then transfer to
a wire rack and cool completely.
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