Oat cakes

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  • 225g oats (1 1/2 cups)
  • 60g wholemeal flour (1/4 cup)
  • 1 teaspoon salt
  • 60g unsalted butter 1/4 cup)
  • 60ml just boiled water


In a large bowl mix together the oats, flour and salt.

Add the butter and rub it into the flour and oats with your finger tips, until it forms a breadcrumb like texture.

Add the water and mix together to form a stiff dough.

Roll out thinly to around 0.5mm thick and cut into rounds using a cup or pastry cutter.

Cook in a dry pan for around 5 minutes on each side, until lightly browned, or bake for approx 20 minutes at 170 degrees C

Leave to cool fully before eating

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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