Oatcakes
PRINT RECIPEINGREDIENTS
- 225 g Porridge Oats
- 60 g Plain Flour
- 1 tsp Salt
- 60 g Vegetable Shortening
- 60-80 ml Hot Water
INSTRUCTIONS
- Pre-heat your oven to 190°c and grease a baking tray.
- Mix the oats, flour and salt together in a large bowl.
- Add the vegetable shortening and rub together until the mixture resembles large breadcrumbs.
- Gradually add the water a little at a time until you have a thick dough.
- Roll the dough on a floured surface to around 5mm thick. Cut your oatcakes with a cookie cutter into your desired shape, or alternatively you can simply cut with a knife.
- Place your oatcakes onto your pre-greased tray and bake for 20-30 minutes until dry and lightly golden. It's also a good idea to turn the oatcakes at least once during baking to prevent them being dry & golden on one side and soggy on the other.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
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