I made these Sea Salt and Pepper Oatcakes for our Christmas Eve evening cheeseboard and beyond, not that they ever last that long. You can add any herbs of your choice or chilli flakes and such like, delicious plain or packed with flavour, these are relatively plain as they will be served with an assortment of very wonderful but quite strong smelly cheeses!
A batch of Oatcakes can be knocked up in under an hour, usually I just produce the classic round shape but as it’s Christmas I’ve busted out the star and heart cutters! You can also make these up to a week before you need them if kept in an airtight box. They make great little foodie gifts when paired up with some home-made chutney and small cheeses.
Sea Salt and Pepper Oatcakes
Yields: around 25-30
Making time: 20 minutes
Baking time: 30 minutes
Pre-heat your oven to 180C/160C fan, gas 4 and lightly grease 2 baking trays with butter or olive oil.
50g plain wholemeal flour
1 tsp sea salt
1 tsp ground black pepper
1 tsp golden caster sugar
60g unsalted butter, melted
175ml hot water
Mix the oats, wholemeal flour, sea salt, black pepper and golden caster sugar together in a large bowl.
Pour the melted butter into the hot water and mix, then pour into the dry ingredients and combine thoroughly to form a soft dough.
Dust your worksurface with flour and roll out the dough to your desired thickness, mine are around 5mm.
Cut out shapes using pastry cutters and carefully arrange on the baking trays and bake for around 30 minutes until golden.
Allow to cool.
Think I should leave some out for Santa Claus tonight?…….
Oats: good source of soluble dietary fibre, vitamin B1, phosphorus, selenium, manganese, iron and magnesium.
Linking up with Simply Food – Let’s Cook Christmas