Oat Cakes
For Tins, Baskets & Nibbling in the Garden
A humble and heartening treat, oat cakes are the sort of thing every well-loved jar should hold. Crunchy, oaty, and endlessly welcoming to a sprinkling of dried herbs—thyme, rosemary, or whatever the garden offers that day.
They’re splendid alongside soup, tucked beside cheese, or simply nibbled with a steaming cup of something kind.
INGREDIENTS
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250 g oatmeal/porridge oats
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25 g butter melted
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1/2 teaspoon bicarbonate of soda
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pinch of salt
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100 ml hot water add a little more if mixture seems too stiff
How to Make Oat Cakes (The Old-Fashioned Way, With a Wooden Spoon and a Quiet Afternoon)
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First, warm your oven to 180°C—it’s always best to let it hum along while you gather your bits and bobs.
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Tumble the oatmeal into a large mixing bowl, the kind you use when you mean business.
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Sprinkle in the bicarbonate of soda and a good pinch of salt—these will give your oat cakes their lift and liveliness.
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Pour in the melted butter and the hot water, and give it all a proper stir with a wooden spoon (wooden spoons are best for this kind of thing—trust me).
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Once the mixture starts to come together, set the spoon aside and bring the dough together with your hands. It should feel soft and a little warm, like damp earth on a spring day.
Rolling & Baking
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Lightly dust your work surface with oatmeal—this keeps everything from sticking and adds a lovely texture to the base.
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Roll out your dough to your preferred thickness: thinner for crisp bites, thicker for a hearty chew.
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Use a biscuit cutter, jar lid, or anything round and charming to cut your oat cakes into neat rounds.
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Lay them out on a baking tray, leaving a little space between them.
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Bake in the preheated oven for around 20 minutes, or until they’re lightly golden and smell just right.
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Let them rest for a few minutes before moving to a wire rack to cool completely.
To Keep:
Store your oat cakes in an airtight tin or jar, where they’ll keep for several days (if they last that long).