These aren’t like typical oatcakes, they’re more like lovely, crumbly, savoury, cheesy biscuits. We just ate these ones on their own as pre-dinner snacks with drinks, but they would also be great with cheese – maybe even a strong one as the cheese flavour of the biscuits is quite mild – or just a bit of chutney on the top. If you want a variation the original recipe uses cayenne pepper instead of chilli flakes or you could even combine both!
Adapted from Nathan Outlaw’s recipe on Great British Chefs – see http://www.greatbritishchefs.com/recipes/cheese-oatcakes-recipe
300g unsalted butter, plus extra for greasing
330g plain flour
60g oats, toasted in a dry pan until golden-brown
1 tsp chilli flakes (or more!)
60g cheddar, grated (we used Snowdonia Cheese Company’s Little Black Bomber Extra Mature Cheddar)
Pinch of salt
Pinch of freshly ground black pepper
- Preheat your oven to 180C/350F/Gas 4.
- Add all the ingredients to a large bowl or food processor and process until the mixture starts to come together as a sticky ball of dough.
- Scrape the dough out into the middle of a large piece of clingfilm and roll into a sausage shape using the clingfilm.
- Seal tightly by twisting the ends of the clingfilm and place in the fridge for 30 minutes to an hour to rest and firm up.
- Grease a large baking tray.
- Remove your dough from the fridge, unwrap it from the clingfilm and sit it on a board.
- Use a sharp knife to slice into rounds about 1cm think.
- Place on the greased tray, spaced slightly apart so that they can spread when cooking. Bake in the preheated oven for around 15 minutes – but keep an eye on them starting to turn golden-brown earlier as precise timing will depend on your oven (they may also need a bit longer!).
- Allow to cool slightly on the tray as they will be fragile when hot, then carefully transfer to a wire rack to cool completely.