Oatcakes

Oatcakes

By
From
The Margaret Fulton Cookbook
Makes
50
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
125g butter
1 1/2 cups medium oatmeal
1 egg
2 tablespoons water

Method

  1. Preheat the oven to 180°C. Sift the flour, baking powder and salt into a bowl. Rub in the butter. Stir in the oatmeal, beaten egg and water. Mix and lightly knead to a stiff dough. Roll out thinly to about 3 mm onto a floured surface. Cut out 4–5cm diameter rounds.
  2. Bake on greased baking trays for about 15–18 minutes, but remove before any colouring occurs. Cool on wire racks. Serve with cheese.

Note:

  • a convenient substitute for the medium oatmeal is to grind 2 1/2 cups rolled oats in a food processor for 30–60 seconds.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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