Oatcakes #2

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I’m finding it hard to get hold of oatcakes, so I’m experimenting with my oatcake recipes…. It’s hard to make them bind and not too crumbly. This is the best yet. They’re really tasty and you can supplement any herb. I’m going to try nigella seeds next, but this one uses dried sage. You can just miss it out if you prefer them plain.

210g oatbran

40g milled linseed (if you can’t get this up the oatbran to 250g and omit)

25g butter

2tbsp olive oil

1/2 tsp bicarbonate of soda

1 heaped tbsp brown linseed (or omit if you want)

2 tbsp dried sage (or other herb)

Good amount of salt, say 1 1/2 tsp

100ml warm water

Combine in a bowl then bring together with your hands in smaller balls for rolling out. Its quite crumbly, but as you roll then the mixture does tend to stick together.

Cut into rounds, or whatever shape with a cookie cutter.

Thickness is up to you but I find a bout 0.5cm about right (pound coin thickness)

Put into a baking tray, no need to grease the tray

Oven bake at 180°C for 18-20 min until edges look browner.

Cool on the tray

Eat!

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