Cheese Oatcakes
These cheese oatcakes are cheesy, savoury oat biscuits, perfect for serving with cheese, soups and as a healthy snack. They are gluten free, easy to make and budget friendly.
Equipment
- baking tray
- grater (coarse)
- greaseproof paper or silicone sheet optional
- Food processor optional
- 5-6cm pastry cutter optional
Ingredients
- 120 g oats
- 3 tablespoon olive oil
- 50 g mature cheddar or use parmesan
- 50 ml hot water
- pinch salt
Instructions
- Preheat the oven to 190C (170C) fan.
- Blitz the oats, salt and olive oil in the food processor until the oats are partly ground down. If you want a more finely textured oat cake, you can blitz the oats further.
- Grate the cheese on a coarse grater. Add to the oats. Switch to a dough hook so that the cheese doesn't get more broken down and blitz to mix.
- Add the hot water, and blitz until the dough comes together.
- Roll out the dough until the thickness of a £1 coin. I prefer to roll the dough between 2 silicone sheets or greaseproof paper so that it doesn't stick. If you prefer, roll out on a GF-floured surface.
- Using a pastry cutter, cut into circles approximately 5-6cm in diameter. Re-roll and cut from the leftover dough. If you prefer not to use a cutter, you can cut the oatcakes into squares or triangles.
- Place the oatcakes on a baking tray which has either been greased or lined with baking paper. Bake in a preheated oven for 20 minutes, turning partway if necessary so that they cook evenly. The baked oatcakes should be lightly golden.
- Leave to cool on a wire rack. When cool, store in an airtight container.
Notes
If you want to make cheese oatcakes without a food processor, use half ground oat flour and half oats and mix the dough by hand.
Nutrition
Calories: 51kcalCarbohydrates: 4.1gProtein: 1.4gFat: 3.3gSaturated Fat: 0.9gFiber: 0.6gSugar: 0.1g
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