Web-exclusive recipe - Cheddar Oatcakes |
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Sandwich these crunchy biscuits with a good tasty cheese and serve them as an accompaniment to soup – French onion, meaty broths like lamb and barley or cock-a-leekie, parsnip, pumpkin or cauliflower are all good matches.
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- 110g rolled oats
- ¾ cup wholemeal flour
- ½ cup self-raising flour
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 110g butter, chopped
- large egg, beaten
- 160g mature cheddar cheese
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Preheat oven to 190°C. Process oats to a fine but still oaty consistency. Combine with wholemeal and self-raising flours, brown sugar and salt. Rub in butter until mixture resembles breadcrumbs. (If using a food processor for this step, omit the oats and add them after processing or the oatcakes will not have the desired texture.)
Lightly mix in egg and turn onto a surface dusted with flour. Knead briefly and shape into a ball. Roll out dough 4-5mm thick and cut into 7cm rounds. Bake on lined trays 20-25 minutes. Cool.
Oatcakes may be stored for a few days at this stage.
When ready to use, slice cheese and make sandwiches. Heat in 180°C oven until cheese is melting. Serve with soup. Makes 16 single oatcakes
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