I hadn't tried an oatcake before coming here! Share away
Here you go.
TF's oatcakes400g oats (you can whizz 3/4 of the oats in a food processor until they're flour-like for finer oatcakes - I usually just use them all whole for courser oatcakes)
10g salt
pepper to taste (I like a lot!)
50g grated cheddar (or not, if you're dairy free)
75ml extra virgin olive oil
250ml boiling water
you can also add whatever spices or add-ins you want - cumin, chili, pumpkin seed or chopped nuts
- Preheat oven to 175C
- Mix dry ingredients in a big bowl
- Add olive oil and water until you can squish it into a ball and it roughly holds its shape
- Divide into three or four pieces and roll each one out on parchment paper so it's about 4mm thick (thinner will be crispier, thicker will be more crumbly)
- Slice into squares with a bench knife, a proper knife or a pizza cutter (don't worry about moving the pieces apart, they'll come out kind of perforated by the cuts and will break apart easily after they're baked)
- Slide onto a baking sheet and bake at 175C for about 17.5 minutes or until lightly browned on top (the edges will go crispy before the centre, so use the middle to judge whether it's done or not)
I use Sainsbury's Scottish Porridge Oats with Wheatbran & Oatbran but I'm sure any oats would work just fine.
Let me know how it goes. Enjoy!
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