Organic Oatcakes

For when you have too much time on your hands (thanks COVID-19!). These are so delicious and the kids love them too. Actually just Cleo, Elliot found them disappointing as they’re really just savoury shortbread. My only thing is - make them thinner - otherwise you’ll be so full from eating them you’ll miss out on all the cheese they accompany! I’m not going to pretend I made up this recipe, it came from Karen Martini. But it is certainly worth sharing…

*(I use organic ingredients where possible to reduce our toxic load).

ingredients

1 cup organic rolled oats (I love Red Tractor Foods variety)

1 1/4 cup plain organic flour

1 1/2 tbsp raw sugar

2 tsp baking powder

2 tsp salt flakes, plus extra

1/2 tsp freshly ground black pepper

150g unsalted organic butter, softened (I actually had to melt mine as the house was so cold!)

3-5 tbsp organic milk

Method

Preheat the oven to 160 degrees C (180 conventional). Line a baking tray with baking paper. Add 3/4 cup of oats, the flour, sugar, baking powder, salt and pepper to a food processor and combine for 5 seconds. Add the butter and blitz to a crumb consistency. Add 3 tbsp of milk and process to combine, squeeze the mix b/w your fingers and if it doesn’t bind, add more milk.

Tip the crumb onto a bench and knead the dough. Press flat between 2 sheets of baking paper, and refrigerate for 20 minutes.

Roll the rested dough to about 5mm thick, peel off the top layer of paper and cut out the oatcakes with a biscuit cutter, or slice into squares. Combine and repeat , using the scraps, until you use all the dough. Transfer to the tray, sprinkle with remaining oats and extra salt and bake for 15 mins until lightly golden.

Store for up to 10 days in an airtight container. Serve with quince paste and a d’Affinois. YUM.