Cheesy Oatcakes

The Cheesy Oatcakes Recipe is a crunchy, savory cookies are delicious served warm or cold. They are perfect for a snack or a light lunch. Serve them with your favorite cheese and some salad. If you don’t like rosemary just leave it out. Alternatively, you could add 1 tsp dried mixed herbs. Makes: 20

Cheesy Oatcakes Recipe
1 1/2 cups (225 g) oatmeal
1/2 cup (50 g) Cheddar cheese (finely grated)
1/2 tsp salt
1/2 tsp baking soda
1 tsp paprika (optional)
2 tsp freshly chopped rosemary (optional)
1 oz (25 g) butter (melted)
1 egg yolk
4 tbsp warm water

Preheat the oven to 400˚F (200˚C). Lightly grease a large baking sheet with some butter and cover it with a piece of parchment paper to prevent the oatcakes from sticking.

Place the oatmeal, cheese, salt, baking soda, paprika, and rosemary in a large mixing bowl. Stir the ingredients together with a wooden spoon until they are mixed.

Stir in the butter, egg yolk, and water to make a sticky dough. Place the dough on a lightly floured surface and use your hands to press the mixture together.

Roll out the dough to about 1/2” (2 mm) thick on a lightly floured surface. Using a 2 1/2” (6 cm) cookie cutter, cut out the cookies. Gather up the trimmings and reroll and cut out.

Place the cookies on the baking sheet. Place the sheet in the top of the oven and bake for 15 minutes. Remove the baking sheet from the oven and let the oatcakes cool completely.

Notes and Tips:
You can store the oatcakes in an airtight container for up to a week. Don’t keep them any longer or they will start to get soft.
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