Oat cakes are quick and easy to make, and are great way to use up leftover porridge oats. Serve them with cheese at the end of a meal, or crush them up so they can form the base of savoury cheesecake, like my Goat's Cheese, Ricotta, and Roasted Tomato Cheesecake.
Hands-on Time 15 minutes
Baking Time 20 minutes
250g Rolled oats
50g Unsalted butter (cold, diced)
1/2 tsp Caster sugar
50ml Boiling water
Circular biscuit cutter (7cm diameter)
Preheat the oven to 190°C/170°C(Fan)/375°F/Gas mark 5.
Add the oats to the mixing bowl, followed by the diced butter.
Rub together with your finger tips as you would when making shortcrust pastry or crumble. You'll find some of the oats will break up when you do this which will vary the texture.
When combined, stir in the sugar and salt using your hands.
Pour the boiling water into the middle, and stir with the wooden spoon. When you can handle the mixture with your hands, clump together until you have a dough.
Cover a baking sheet with a piece of parchment.
Roll the dough out to a thickness of 5mm on a clean surface, you shouldn't need any flour.
Cut out using the circular cutter. It's best to firmly press down without swiveling the cutter. Before you lift the cutter up, press and spread the dough inside the cutter to ensure it doesn't crack and break up when removing.
Place the oat cakes, slightly apart, onto the parchment paper.
Pop into the oven on a middle shelf for 20 minutes.
Remove and leave to cool on a wire rack.