Cranberry oatcakes

Cranberry oatcakes

  • Rating: 3 out of 5.13 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes about 20 small oatcakes

Add a little extra to your cheese board with these light and fruity oatcakes. Perfect with a chunk of stilton and a glass of port

  • Easily doubled
  • Easily halved
  • Freezable (uncooked )
  • Vegetarian
Nutrition: per biscuit
HighlightNutrientUnit
kcal54
fat2g
saturates1g
carbs9g
sugars1g
fibre1g
protein1g
low insalt0.12g
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Ingredients

Method

  • STEP 1

    Heat oven to 180C/fan 160C/gas 4. Put the oatmeal, bicarbonate of soda and salt into a bowl and mix well. Stir in the cranberries. Heat the butter and 150ml water in a small pan until the butter melts.

  • STEP 2

    Make a well in the centre of the oatmeal mix, pour in the liquid and use a palette knife to mix everything together. The mixture will initially seem a bit wet, but the oatmeal will gradually absorb all the liquid to give a soft dough.

  • STEP 3

    Lightly dust a clean work surface with oatmeal. Tip out the dough, then roll out to about 5mm thick. Use a small round or star-shaped cutter to stamp out the oatcakes, or use your favourite Christmas shapes. Re-roll any trimmings and continue to cut out biscuits. Cut biscuits can be frozen, uncooked, for up to a month. Freeze flat before packing into bags or boxes.

  • STEP 4

    Brush off any excess oatmeal, then space the oatcakes over 2 baking sheets. Bake for about 20 mins, carefully turning the oatcakes every 5 mins or so to stop them from steaming and going stodgy. When cooked, they should be crisp and lightly golden. Lift onto a wire rack and leave to cool. Will keep in an airtight container for up to 5 days.

Goes well with

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    Rating: 3 out of 5.13 ratings
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