Seeded oatcakes

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• gillsfood

  20 December 2011

  gillsfood rated and commented on this recipe

  

  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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• Katherine

  21 December 2011

  Katherine commented on this recipe

  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.

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• Katherine

  21 December 2011

  Katherine commented on this recipe

  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.

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• Katherine

  21 December 2011

  Katherine rated and commented on this recipe

  

  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.

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• joeyh

  23 December 2011

  joeyh rated and commented on this recipe

  

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

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• joeyh

  23 December 2011

  joeyh commented on this recipe

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

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• Kako

  04 December 2012

  Kako rated and commented on this recipe

  

  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.

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• studentcook

  18 December 2012

  studentcook commented on this recipe

  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!

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• anstypansty

  18 December 2012

  anstypansty rated and commented on this recipe

  

  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.

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• janel1331

  22 December 2012

  janel1331 commented on this recipe

  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.

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• Daisy

  30 January 2013

  Daisy rated and commented on this recipe

  

  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!

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• the Frenchie

  02 March 2013

  the Frenchie commented on this recipe

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

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• the Frenchie

  03 March 2013

  the Frenchie commented on this recipe

  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!

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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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Difficulty and servings

MAKES about 20

Preparation and cooking times

Prep 15 mins

Cook 15 mins

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

PER SERVING

63 kcalories, protein 1.4g, carbohydrate 7g, fat 3.5 g, saturated fat 1.5g, fibre 0.6g, sugar 0.1g, salt 0.3 g

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