Basic oatcakes
These oatcakes are gluten, egg, salt & sugar-free (and, using appropriate margarine, can be dairy-free too) so it would be a perfect base in various diets. Also, the oatcakes are ideal as crackers for cheese & dips. You can grind them into crumbs which then can be used for desserts such as cheesecake, trifle or crumble.
Ingredients
Method
- Preheat oven to 180°C. Line a large baking tray with baking paper.
- Boil the water, then add the butter. When the butter is melted stir in the oatmeal.
- Let it stand for a while, until the oatmeal soaks up the water and a dough forms.
- Using your fingers, form small dumplings and place them on the baking sheet. Flatten them your fingers or a spoon (to about half a cm thick). It doesn’t matter if their shape is irregular.
- Bake for about 25 minutes until lightly browned.
- Move them to a wire rack to cool completely.
- When cooled you can grind them into rough or smooth crumbs.