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Seeded oatcakes

Seeded oatcakes

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A star rating of 3.6 out of 5.19 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes about 20

These quick biscuits make a great addition to a cheeseboard or gourmet homemade gift hamper

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal63
fat3.5g
saturates1.5g
carbs7g
sugars0.1g
fibre0.6g
protein1.4g
low insalt0.3g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Melt the butter in a small pan, then allow to cool slightly. Tip all the dry ingredients into a bowl, with ½ tsp salt, then pour in the butter. Add 5-6 tbsp boiling water and combine to make a firm dough.

  • STEP 2

    Turn out the dough onto a lightly floured surface, then roll out until about 0.5cm thick. Cut into small squares, then bake for 12-15 mins until golden. Leave to cool for a few mins, then transfer to a wire rack and cool completely.

RECIPE TIPS
MAKE AHEAD

The biscuits will keep fresh for 2 weeks in an airtight container, or freeze for up to 3 months.

Goes well with

Recipe from Good Food magazine, January 2012

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Overall rating

A star rating of 3.6 out of 5.19 ratings
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