Walnut oatcakes
My favourite snack is oatcakes – I love them with pâté, cheese, cured ham & salami, dips & spreads and so on. These walnut oatcakes are super easy to make – they are egg-free, dairy-free & sugar-free too! If you want them to be gluten-free, use organic, gluten-free oats instead of the wholemeal flour. Store them in an airtight jar.
Ingredients
Method
- Preheat the oven to 190°C. Line a large baking tray with parchment paper.
- Melt the butter/ spread, let it cool.
- Whiz the walnuts in a small blender until you get coarse breadcrumbs.
- Mix the dry ingredients in a large bowl, then add the butter, honey and 1-2 spoonful of water. Knead it into a dough. If you have time, let it rest in the refrigerator for 15-30 minutes.
- On a lightly floured chopping board roll out the dough to 3 mm thickness, then using a glass or cookie cutter, cut circles out. Roll out any leftover dough and stamp out more cookies.
- Place the cookies on the tray and bake for about 10 minutes until golden brown.
- Keep them in an airtight jar.