Our homemade oatcakes recipe is perfect with a slab of stilton at Christmas. A box would also make a thoughtful gift for friends and family.
This recipe takes about 20 minutes to prep and makes around 25 oatcakes. They will keep for up to one week in an airtight tin. We recommend gifting with a pot of stilton but they will go well with any cheese you fancy.
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Yields:
25 - 30
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
86
Ingredients
A little oil to grease
200 g (7oz) medium oatmeal, plus extra 100g for sprinkling
75 g (3oz) plain flour
1 tsp. bicarbonate of soda
1 Tbsp. fresh thyme leaves
50 g (2oz) lard
25 g (1oz) butter
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Lightly oil two baking sheets. In a large bowl mix together the oatmeal, flour, bicarbonate of soda, ½tsp salt and thyme.
Step 2
Melt lard and butter in a pan with 200ml (1/3 pint) water; pour over the dry ingredients. Mix with a metal spoon to form a dough.
Step 3
Sprinkle the surface with the extra oatmeal; roll dough to 5mm (¼in) thick. Using a 5cm (2in) cutter, stamp circles; put on baking sheets. Reroll dough to make more circles. Bake for 50min; cool on a wire rack. The biscuits will keep for up to one week in an airtight tin.
Step 4
To giftwrap label with an eat-by date. Give oatcakes with a pot of stilton - although they're good with any cheese.
Per Serving:
Calories: 86
Total carbs: 10 g
Total fat: 4 g
Saturated fat: 1 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
