Seeded oatcakes

Seeded oatcakes

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(17 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Makes about 20
These quick biscuits make a great addition to a cheeseboard or gourmet homemade gift hamper

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal63
  • fat3.5g
  • saturates1.5g
  • carbs7g
  • sugars0.1g
  • fibre0.6g
  • protein1.4g
  • salt0.3g
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Ingredients

  • 50g butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g medium oatmeal
  • 100g plain flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 tsp poppy seed
  • 2 tbsp sesame seed

Method

  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.

  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.

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Comments, questions and tips

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janel1331
22nd Dec, 2012
Very easy to make but my first batch tasted awful because of the bicarbonate of soda, made some more using only a pinch of bicarb and they were great.
ezramatthew
18th Dec, 2012
4.05
These are so easy to make and taste lovely! Have made a few batches now for Christmas gifts, excellent!! Made with baking powder though as I'd read the previous comments! Thank you.
studentcook88
18th Dec, 2012
Hello, Please could you advise me how I can package up the biscuits like the photo, and keep them fresh while they are in a hamper please? Thanks!
annapavlova
4th Dec, 2012
3.05
A really nice basic recipe but with a horrible taste of Bicarb. I immediately made a second batch with baking powder instead and they were miles better, and tastng them side by side made it even clearer what a bad flavour the bicarb was creating. I also tried them using Flora Cuisine instead of butter and these were more to my preference- a bit harder and less cakey (and healthier). A very good dough to work with, plaible and easily handled, unlike a lot of oatcake recipes.
joannahobbs1's picture
joannahobbs1
23rd Dec, 2011
2.05
nice texture but i found the dough quite crumbly and you could taste the bicarb, am going to try the cranberry ones i think..
joannahobbs1's picture
joannahobbs1
23rd Dec, 2011
2.05
nice texture but i found the dough quite crumbly and you could taste the bicarb, am going to try the cranberry ones i think..
mat8kat
21st Dec, 2011
4.05
Loving the texture. I think you can taste the bicarb and I'm not sure why you'd have it without an acid, so may swap it for baking powder next time.
mat8kat
21st Dec, 2011
4.05
Loving the texture. I think you can taste the bicarb and I'm not sure why you'd have it without an acid, so may swap it for baking powder next time.
mat8kat
21st Dec, 2011
4.05
Loving the texture. I think you can taste the bicarb and I'm not sure why you'd have it without an acid, so may swap it for baking powder next time.
synthkeys
20th Dec, 2011
5.05
Just made three batches of these, one after the other. They're great, lovely texture, quick and simple to make. I used 4tbsp water which I felt was enough. Lovely Christmas gift along with some homemade chutney and cheese.

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