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!
Makes 18 – 20 thin oatcakes
200g medium oatmeal
100g rolled oats
40g each sesame, pumpkin and sunflower seeds, toasted
1/2 tsp salt
50ml rapeseed oil
1 tbsp mustard seed
1 tbsp honey
Hot water to bind
- Combine the oats, seeds, salt and oil. Mix well to distribute the oil evenly through the ingredients.
- 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.
- Allow the mixture to stand for a few minutes, this makes the mixture stick together better and makes it easier to roll.
- 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.
- Roll out as thinly as you can for really crisp oatcakes and slightly thicker for a softer biscuit. Cut into 6cm rounds.
- Place on a baking sheet and bake at 180C/350F/Gas5 for 15 – 20 min or until a good golden colour.
- Allow the oatcakes to cool a little on the baking tray before transferring to a cooling rack.