Caraway oatcakes with stilton & damson jam
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes about 20 biscuits
Skip to ingredients
Ingredients
- 80g butter
- 100g jumbo rolled oats
- 100g normal oats
- 60g light spelt flour, plus extra for dusting
- 1 tsp sea salt
- 1 tsp baking powder
- ½ tsp golden caster sugar
- 1 tbsp caraway seeds
- stilton & damson jam, to serve
Method
- STEP 1
Heat oven to 180C/160C fan/gas 4. Gently melt the butter. Combine the oats, spelt flour, salt, baking powder, sugar and seeds in a bowl. Pour in the melted butter and stir to combine, coating all of the oats. Add up to 80ml boiling water, a little at a time, until you have a dough that holds together.
- STEP 2
Lightly dust a work surface with flour and turn out the dough, rolling out to 0.5cm thickness. Using a 5cm round cutter, cut out your biscuits and place on a lined baking tray. Bake for 20-25 mins until crisp and golden, then remove from the oven and cool on a wire rack. Can be made one day ahead and kept in an airtight container. To serve, spread with butter and top with stilton and a dollop of damson jam.
