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Fennel seed oatcakes

Silvana Franco from Great Food Bites
Silvana Franco's oatcakes, flavoured with fennel, chilli or cheddar, are the ideal accompaniment to cheese

Fennel seed oatcakes

Method

1. Preheat the oven to 180C/gas 4. Place the oats, flour, salt, fennel seeds and butter in a food processor and pulse until well blended.

2. With the motor on, add the water a tablespoon at a time until the mixture comes together to form a firm dough.

3. Roll the dough out thinly on a floured surface until 3-4mm thick. Cut into fingers or triangles and place on non-stick baking sheets.

4. Bake for 5-7 minutes until pale golden. Leave to cool for a few minutes then transfer to a wire rack and leave to cool completely. Store in an air-tight container for up to a week.

For chilli oatcakes
Replace the fennel seeds with 1 tsp dried chilli flakes.

For cheddar oatcakes
Add 1/2 tsp English mustard powder and 50g finely grated mature Cheddar cheese to the food processor along with other ingredients.