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A lover of all things oatmeal, I spent many winter afternoons squirrelled away in the library eating oatcakes and drinking (pseudo) cappuccinos during my years as an undergraduate student in New Brunswick. These oatcakes remind me of those cosy study sessions, when (almost) everything I learned seemed new, challenging and important. Now, many years later, I prefer to pair them with coffee of the non-pseudo variety or a bowl of creamy homemade soup.

Gluten-free for those able to digest oats, these savoury biscuits are a fabulous alternative to bread and would be lovely served with a dollop of jam. 

Oatcakes (makes approximately 24 oatcakes)
adapted from Rachel Allen
4 cups rolled oats plus a handful to sprinkle when rolling out dough
1 tsp salt
1/4 tsp baking soda
1/2 tsp cream of tartar
4 tablespoons extra virgin olive oil
6 tablespoons softened butter
150 ml boiling water (more or less to achieve desired dough consistency – let your hands guide you!)
Put the rolled oats, salt, baking soda and cream of tartar in a blender or food processor and blitz until your oats achieve a fineness similar to flour but with some larger pieces of oats remaining.
Add extra virgin olive oil and butter and blitz again until mostly combined. 
Empty blender contents into a medium mixing bowl and slowly add just enough boiling water to work mixture into a rough dough with a large spoon and then your hands. 
Roll dough out to desired thickness on top of parchment paper covered with a light dusting of rolled oats. Cut with a round biscuit cutter or a drinking glass, and place on ungreased baking sheets. 
Bake at 325 degrees for approximately 20 minutes.