Rosemary and Almond Oatcakes
Print Recipe
Really easy to make, these nourishing oatcakes don't last long in our house!
Servings Prep Time
16 15 minutes
Cook Time
20 minutes
Servings Prep Time
16 15 minutes
Cook Time
20 minutes
Rosemary and Almond Oatcakes
Print Recipe
Really easy to make, these nourishing oatcakes don't last long in our house!
Servings Prep Time
16 15 minutes
Cook Time
20 minutes
Servings Prep Time
16 15 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Process the oats in a food processor for 15-20 seconds, before tipping into a bowl
  2. Mix in salt and oil before gradually adding water until the dough comes together into a rough ball. You may need more or less water depending on the brand of oats you use
  3. If it is too crumbly, add more water before rolling out, but remember these are rustic, you're not going to get a perfect, elastic dough here. Try using a rolling pin to flatten the delicate dough gently before rolling straight onto baking parchment, until it is around ½ cm thick
  4. Cut into shapes – squares if you don’t want to bother re-rolling, or circles if you want a more traditional look.
  5. Either bake on the parchment paper on a baking sheet, or directly on a baking stone at 160°C for 15-20 minutes until lightly golden
  6. Leave to cool
Share this Recipe