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Walnut & raisin oatcakes

Walnut & raisin oatcakes

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A star rating of 4.4 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Makes 40
  • Easy
  • Makes 40

Quick and easy to make, these biscuits will add a flourish to the final Christmas course

  • Freezable (uncooked dough only)
Nutrition:
HighlightNutrientUnit
kcal94
fat5g
saturates3g
carbs11g
sugars4g
fibre1g
protein2g
low insalt0.08g
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Ingredients

Method

  • STEP 1

    Heat oven to 180C/160C fan/gas 4. Dissolve the baking powder in the milk. Beat the butter and sugar until pale and creamy, then mix in the oats, flour, raisins, walnuts and milk to make a stiff dough.

  • STEP 2

    Tip the dough onto lightly floured surface and roll out until about 1cm thick. Cut into circles with a 5cm pastry cutter, place on an oiled baking sheet, then bake for 15 mins until lightly golden. Leave to cool, then serve with cheese. Can be baked up to 2 days ahead and kept in an airtight container until serving.

Goes well with

Recipe from Good Food magazine, December 2009

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Overall rating

A star rating of 4.4 out of 5.12 ratings
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