Classic Oatcakes
Serves: 20+
  • 200g rolled porridge oats (140g blitzed in a food processor and leave the remaining 60g whole)
  • 100-130ml boiling water
  • 20g unsalted butter (added to the boiling water)
  • 1 tsp sea salt flakes
  • A few good grinds of black pepper
  • Rosemary/thyme/lavender - optional
  • Equipment: Rolling Pin, Cutters
  1. Preheat the oven to 180C.
  2. Weigh out the porridge oats and place 140g in a blender to grind the oats to a fine powder (it should only take about 20 seconds). Place all the oats in a bowl, add the salt and any fresh or dried herbs (if using).
  3. Pour in almost all of the water and stir well with a wooden spoon. If the mixture feels sticky add no more water but if it's looking dry and floury gradually add in the rest of the water. You want it to come together as a firm dough.
  4. Leave the mix to sit for 5 minutes in order to allow the water to cool down slightly and for the oats to slightly swell (this will also allow the mix to dry slightly too if feeling sticky).
  5. Place a little flour onto a work surface and lightly flour your hands. Turn the dough onto the work surface and knead for 30 seconds. It should feel soft but firm and not sticky.
  6. Roll out the dough on a floured surface and with a rolling pin, roll the dough to approx a £1 coin thickness (or less if you prefer a more delicate biscuit).
  7. Cut out your desired shapes and place each oatcake onto a floured baking sheet.
  8. Place on the top shelf of the oven for 15 minutes, turn them over and return for another 10 minutes. You want the oatcakes to be completely cooked and dry all the way through. Keep in an airtight container until ready to use.
Recipe by Cooking Them Healthy at