Seeded oatcakes

Seeded oatcakes

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(8 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Makes about 20

These quick biscuits make a great addition to a cheeseboard or gourmet homemade gift hamper

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
63
protein
1.4g
carbs
7g
fat
3.5g
saturates
1.5g
fibre
0.6g
sugar
0.1g
salt
0.3g

Ingredients

  • 50g butter
  • 100g medium oatmeal
  • 100g plain flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
  • 2 tsp poppy seeds
  • 2 tbsp sesame seeds

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Method

  1. Heat oven to 200C/180C fan/gas 6. Melt the butter in a small pan, then allow to cool slightly. Tip all the dry ingredients into a bowl, with ½ tsp salt, then pour in the butter. Add 5-6 tbsp boiling water and combine to make a firm dough.
  2. Turn out the dough onto a lightly floured surface, then roll out until about 0.5cm thick. Cut into small squares, then bake for 12-15 mins until golden. Leave to cool for a few mins, then transfer to a wire rack and cool completely.

Recipe from Good Food magazine, January 2012

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Comments

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astables's picture
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Just like everyone else, I wish I'd read the comments first! Horrible taste of bicarb. Am about to try again using baking powder!

helenwd's picture

So having never had a bad experience from a recipe from this website, I made four batches of these for Christmas gifts….and then I tasted them and so glad I did….yuk, yuk, yuk!! I thought I had done something wrong and then I read the feedback….four batches now in the bin….like wendykr I will rate this very low until this recipe is adjusted. Off to make some more but this time with baking powder.

wendykr's picture

Argh, didn't read the comments because the rating was so high, and now have a wasted batch of oatcakes and a nasty taste in my mouth!

I have to rate this low until someone takes that bloody bicarb out of the recipe :-(

Will make a batch with baking powder as per the advice below, and hope they taste better.

stephaniepebrocq's picture
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I ended up mixing my porridge oats with a hand-held mixer to get medium oats. I used baking powder instead of bicarb as suggested.
The result was really nice, I love the texture, really crisp, perfect with cheese or dips.
You can even use cookie cutters to give them a fun shape!

stephaniepebrocq's picture
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Can anyone tell me if I can use porridge oats for medium oatmeal please? thank you!

libbyjones's picture
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I wish I'd read the comments before baking as my first batch tasted foul due to the bicarb. I made some more with baking powder and they were delicious. Thanks to those who pointed out this alternative otherwise I wouldn't have known what had gone wrong!

janel1331's picture

Very easy to make but my first batch tasted awful because of the bicarbonate of soda, made some more using only a pinch of bicarb and they were great.

ezramatthew's picture
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These are so easy to make and taste lovely! Have made a few batches now for Christmas gifts, excellent!! Made with baking powder though as I'd read the previous comments! Thank you.

studentcook88's picture

Hello,

Please could you advise me how I can package up the biscuits like the photo, and keep them fresh while they are in a hamper please?

Thanks!

annapavlova's picture
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A really nice basic recipe but with a horrible taste of Bicarb. I immediately made a second batch with baking powder instead and they were miles better, and tastng them side by side made it even clearer what a bad flavour the bicarb was creating. I also tried them using Flora Cuisine instead of butter and these were more to my preference- a bit harder and less cakey (and healthier). A very good dough to work with, plaible and easily handled, unlike a lot of oatcake recipes.

joannahobbs1's picture
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nice texture but i found the dough quite crumbly and you could taste the bicarb, am going to try the cranberry ones i think..

joannahobbs1's picture
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nice texture but i found the dough quite crumbly and you could taste the bicarb, am going to try the cranberry ones i think..

mat8kat's picture
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Loving the texture. I think you can taste the bicarb and I'm not sure why you'd have it without an acid, so may swap it for baking powder next time.

mat8kat's picture
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Loving the texture. I think you can taste the bicarb and I'm not sure why you'd have it without an acid, so may swap it for baking powder next time.

mat8kat's picture
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Loving the texture. I think you can taste the bicarb and I'm not sure why you'd have it without an acid, so may swap it for baking powder next time.

synthkeys's picture
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Just made three batches of these, one after the other. They're great, lovely texture, quick and simple to make. I used 4tbsp water which I felt was enough. Lovely Christmas gift along with some homemade chutney and cheese.

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