Caraway oatcakes with stilton & damson jam on a chopping board

Caraway oatcakes with Stilton & damson jam

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Prep: 20 mins Cook: 25 mins

Easy

Makes about 20 biscuits

Lacing oatcakes with fragrant caraway seeds adds another dimension to a cheeseboard. Serve with Stilton and damson jam as a final canapé at a party

Nutrition and extra info

  • Vegetarian

Nutrition: Per biscuit (20)

  • kcal82
  • fat4g
  • saturates2g
  • carbs9g
  • sugars0g
  • fibre1g
  • protein2g
  • salt0.4g
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Ingredients

  • 80g butter
    Butter

    Butter

    butt-err

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

  • 100g jumbo rolled oats
  • 100g normal oats
  • 60g light spelt flour, plus extra for dusting
  • 1 tsp sea salt
  • 1 tsp baking powder
    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…

  • ½ tsp golden caster sugar
  • 1 tbsp caraway seeds
  • Stilton & damson jam, to serve
    Stilton

    Stilton

    Still-tun

    A true glory of British cheese-making that has much controversy about its origins, how it's…

Method

  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.

  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.

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