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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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 8 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 50 g walnut kernels
  • 100 g oatmeal
  • 100 g wholemeal flour
  • ½ tsp ground pepper
  • ½ tsp baking powder
  • ½ tsp sea salt
  • 50 g butter or dairy-free margarine
  • 1 Tbsp runny honey

Method
 

  1. Preheat the oven to 190°C. Line a large baking tray with parchment paper.
  2. Melt the butter/ spread, let it cool.
  3. Whiz the walnuts in a small blender until you get coarse breadcrumbs.
  4. 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.
  5. 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.
  6. Place the cookies on the tray and bake for about 10 minutes until golden brown.
  7. Keep them in an airtight jar.