Walnut & raisin oatcakes

Walnut & raisin oatcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 15 mins Makes 40

Skill level

Easy

Servings

Makes 40

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

Nutrition and extra info

Additional info

  • Dough only
Nutrition info

Nutrition

kcalories
94
protein
2g
carbs
11g
fat
5g
saturates
3g
fibre
1g
sugar
4g
salt
0.08g

Ingredients

  • ¼ tsp baking powder
  • 4 tbsp milk
  • 175g soft butter
  • 100g caster sugar
  • 300g rolled oats
  • 140g wholemeal flour
  • 50g raisins, roughly chopped
  • 50g walnuts, finely chopped
  • oil, for greasing

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, December 2009

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
lauramoore23's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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!

Questions

Tips