For a while now I have been looking at some of the healthy crisp breads in the supermarket and thinking I could make my own.  Here’s the first attempt which got the thumbs up from my family.  Very tasty with a sliver of strong cheese, or double up the honey to make a sweet biscuit.  If you like crisp oatcakes, roll the dough as thin as you can, thicker biscuits will take longer to cook and be a softer texture.  Watch you don’t over cook the biscuits – oatmeal burns very quickly and tastes horrible!

Seeded Oatcakes

Makes 18 – 20 thin oatcakes

200g medium oatmeal

100g rolled oats

40g each sesame, pumpkin and sunflower seeds, toasted

Rolled out oatcake dough before baking

Rolled out oatcake dough before baking

1/2 tsp salt

50ml rapeseed oil

1 tbsp mustard seed

1 tbsp honey

Hot water to bind

  1. Combine the oats, seeds, salt and oil.  Mix well to distribute the oil evenly through the ingredients.
  2. Boil the kettle, put the honey into a cup and pour on enough boiling water to melt the honey into a liquid.  Pour into the oat mixture, mix well adding more hot water until the mix is a bit sticky.
  3. Allow the mixture to stand for a few minutes, this makes the mixture stick together better and makes it easier to roll.

    Finished oatcakes

    Finished oatcakes

  4. Dust your work top with a little flour, tip the oat mixture onto the flour and knead briefly to bring the dough together, cover in a dusting of flour.
  5. Roll out as thinly as you can for really crisp oatcakes and slightly thicker for a softer biscuit.  Cut into 6cm rounds.
  6. Place on a baking sheet and bake at 180C/350F/Gas5 for 15 – 20 min or until a good golden colour.
  7. Allow the oatcakes to cool a little on the baking tray before transferring to a cooling rack.