Walnut & raisin oatcakes

Walnut & raisin oatcakes

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(9 ratings)

Prep: 20 mins Cook: 15 mins Makes 40


Makes 40
Quick and easy to make, these biscuits will add a flourish to the final Christmas course

Nutrition and extra info

  • Dough only


  • kcal94
  • fat5g
  • saturates3g
  • carbs11g
  • sugars4g
  • fibre1g
  • protein2g
  • salt0.08g
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  • ¼ tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 175g soft butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g caster sugar
  • 300g rolled oats
  • 140g wholemeal flour
  • 50g raisins, roughly chopped
  • 50g walnut, finely chopped



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • oil, for greasing


  1. Heat oven to 180C/160C fan/gas 4. Dissolve the baking powder in the milk. Beat the butter and sugar until pale and creamy, then mix in the oats, flour, raisins, walnuts and milk to make a stiff dough.

  2. Tip the dough onto lightly floured surface and roll out until about 1cm thick. Cut into circles with a 5cm pastry cutter, place on an oiled baking sheet, then bake for 15 mins until lightly golden. Leave to cool, then serve with cheese. Can be baked up to 2 days ahead and kept in an airtight container until serving.

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Comments (8)

KochinVeronica's picture

The oaties came out just great! I used buttemilk instead of milk (about 6 tbsp) which made the dough really easy to roll out, 50 g of sugar, 100g each raisins & walnuts. The result: an oatcake that is just perfect to eat as an energy bite or to serve it with blue cheese (they do not taste too sweet). I used a glass to cut into circles and made 31 oaties. 129 kcal/oatcake :)

lauramoore23's picture

Too sweet for my liking -- more of a biscuit / oatmeal cookie than a traditional oatcake -- but was very pleased with the overall result; they turned out really nicely!

rosievimes's picture

These are quick and surprisingly versatile, I didn't have all the exact ingredients required first time round, but they still tasted great! Have made them to the recipe since, and still tastes just as good. As I don't have any pastry cutters at present, instead of rolling out the dough flat, I rolled the mixture into a long cyclinder (as you would with cookie dough) and cut it that way, remoulding them into shape with my palm afterwards. They make a great snack to take to work when you feel your energy levels dropping. Definitely give them a go!

Karo's picture

Really nice recipe! As such, delicious, oaty and not too sweet. Looking forward to trying these with stinky cheese. I have a feeling the cakes could do with more walnut and fruit to match the strong cheese flavour. Raw dough is somewhat dry and hard to keep together, but consequently the cakes keep their form in the oven and end up with a nice dryish texture.

loisclairegent's picture

These are yummy and very quick to make, found the dough quite tough to roll out, seemed to crack alot....not sure if it was just me....nice though as a biscuit or good with a nice chutney too..

lizleicester's picture

Swapped 2oz of oats for 2oz wheatbran. Also, didn't have walnuts but the outcome was still delicious and they were eaten with various Cornish cheeses (eg Yarg and Camembert).

skybun's picture

I love these and are a relatively healthy snack for the kids. I agree with ReissyT, these are a sweet biscuit( my kids compare them to hobnobs) not what I class as an oatcake to serve with cheese.

reissyt's picture

Delicious and very easy. For my tastes, I'd say they're too sweet as an oatcake for cheese, but make lovely biscuits with coffee.
I've made these several times substituting different fruit and nuts, which seems to affect the crumbly texture(ie sometimes they fall apart completely!) but the result is always very tasty!

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