Fennel seed oatcakes
By: Silvana Franco
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Fennel seed oatcakes
- Prep time:
- 15 mins, plus cooling
- Cook time:
- 10 mins
- Serves:
- 6-8
Silvana Franco's oatcakes, flavoured with fennel, chilli or cheddar, are the ideal accompaniment to cheese
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Ingredients
- 120 g rolled oats
- 100g plain flour
- 0.5 tsp Salt
- 1 tsp Fennel seeds
- 80g Butter, at room temperature
- 4 tbsp water
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.
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Latest Comment
Tried this with chili and cheese (no fennel seeds) and made them thicker than suggested - delicious! Will definately make again -quite healthy as well so no guilt feeling!?