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Oatcakes: New & Updated!

After trialling various different methods and ingredients, I finally managed to develop the perfect recipe for oatcakes, with the perfect texture, flavour and ingredients to create an ideal snack or meal accompaniment. Made in 30 minutes, this is the perfect recipe to bake on a Sunday evening, ready for a busy week ahead!

Makes 24(+/-)

Takes 40 minutes (20 prep, 20 cook)

1 cup (100g) of oats (ground)

1/2 cup (50g) of oats (part ground)

1/2 cup (70g) of mixed seeds

1/4 cup (40g) of flaxseed

1/2 tsp of salt

1/2 cup (130ml) of water

Preheat the oven to 220C.

In a food processor, grind 1 cup of the oats down to a fine flour. Set this aside in a mixing bowl.

Take the other 1/2 cup of oats and, using the pulse function on the food processor, quickly pulse until the oats have been partly ground down but still retain most of their shape. Add these partly ground oats to the same mixing bowl as the fully ground oats.

Add the rest go the dry ingredients to the mixing bowl and stir thoroughly before adding the water a bit at a time while mixing. Allow the dough to sit for a couple of minutes.

Lay the dough out on a reusable baking sheet (baking parchment if you have none) and press it down into a rectangular shape of about 1cm thickness, pressing the edges with some pressure.

Lay another baking sheet on top of the mix and, using a rolling pin, begin to apply an even pressure to roll it out. The mix will speed out until it is about 4-5mm thick, which is what you want.

When the mix is well packed down and the same thickness, neaten the edges up to reduce crumbling when cooked, and slice the oatcakes into your desired sizes.

Move the baking sheet onto a baking tray and cook on the middle shelf of the oven for 20 minutes, turning the tray after 10 minutes to cook evenly, until they have hardened fully and begin to tinge brown.

Leave to cool for 10 minutes before storing in an airtight container for up to a week.

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