We eat a lot of oatcakes in our house and occasionally I make these more rustic version, much cheaper than buying them by the box. When I’m doing a big bake, I often include these on the list. I’m a bit of a fanatic about not wanting to put the oven on too many times a day so I try and make sure I make good use of it when it is on. I am not aware of this having any basis in scientific fact – just how I have always operated. While I don’t remember this being a habit of my mum’s, I have inherited her hatred for waste of any kind… And don’t get me started about the hot water immersion!.
200gr porridge oats ground to a powder
1/2 tsp bicarbonate of soda
2 tsp sugar
1/2 tsp salt
50gr unsalted butter
175mls butter milk
Put Oats, bicarbonate of soda, sugar and salt into a bowl.
Cut butter into cubes and rub into the mixture – coarse breadcrumbs are the desired result.
Stir in the milk, roll out into a log and chill in the fridge for about 30 minutes.
Cut into biscuit shapes, flatten slightly and dip in some more oats if you like the rustic look and feel.
Bake on parchment at 170c for about 25 mins.
Rough and rustic and particularly lovely with the bica de queijo cheese we brought home from Portugal accompanied by some tomato pesto.