Oatcakes

5 from 4 votes

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INGREDIENTS

225 g Oats
60 g Plain Flour
1 tsp Salt
60 g Vegetable Shortening
60-80 ml Hot Water

Metric (UK) | Cups (US)

INSTRUCTIONS

Pre-heat your oven to 190°c and grease a baking tray.
Mix the oats, flour and salt together in a large bowl.
Add the vegetable shortening and rub together until the mixture resembles large breadcrumbs.
Gradually add the water a little at a time until you have a thick dough.
Roll the dough on a floured surface to around 5mm thick. Cut your oatcakes with a cookie cutter into your desired shape, or alternatively you can simply cut with a knife.
Place your oatcakes onto your pre-greased tray and bake for 20-30 minutes until dry and lightly golden. It's also a good idea to turn the oatcakes at least once during baking to prevent them being dry & golden on one side and soggy on the other.

IMPORTANT NOTE:

All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.

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