Special Diet

Herb Oatcakes

cook 30 mins
Tags: Gluten free
  • 200g (7 oz) rolled oats
  • 3 sprigs rosemary, leaves only
  • 125g (4 oz) gluten-free plain flour
  • 1 teaspoon gluten-free baking powder
  • pinch of salt
  • 75g (3 oz) unsalted butter, cubed
  • 100ml (3½ fl oz) milk
  • apples and cheese, to serve
  • Place the oats and the rosemary in a food processor and process until they start to break down and the mixture resembles breadcrumbs.
  • Add the flour, baking powder and salt and blitz again.
  • Add the butter and process until it is mixed in, then pour in the milk while the machine is running and process until the dough comes together in a ball.
  • Turn out onto a lightly floured work surface and roll out to a thickness of about 4–5 mm (¼ inch). Cut out 20–24 rounds using a 4–5 cm (2 inch) cutter, rerolling as necessary, and place on a baking sheet.
  • Bake in a preheated oven, 190˚C (375˚F), Gas Mark 5, for 12–15 minutes until just starting to turn golden at the edges.
  • Cool on a wire rack and serve with cheese and apples. Store in an airtight container.
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