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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 g ground oats oatmeal
  • 1 tsp butter or dairy-free margarine
  • 125 ml boiling water

Method
 

  1. Preheat oven to 180°C. Line a large baking tray with baking paper.
  2. Boil the water, then add the butter. When the butter is melted stir in the oatmeal.
  3. Let it stand for a while, until the oatmeal soaks up the water and a dough forms.
  4. 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.
  5. Bake for about 25 minutes until lightly browned.
  6. Move them to a wire rack to cool completely.
  7. When cooled you can grind them into rough or smooth crumbs.