Copyright John Paul Urizar
www.johnpaulurizar.com.au
The traditional method of making oatcakes is to use butter or margarine with pinhead or coarse oatmeal. It's difficult to find coarse oatmeal here and better for your health to reduce saturated fat by using olive oil. This mixture is quite crumbly so handle it with care.
Preheat the oven to 180 degrees Celsius.
In a food processor, add the oatmeal, flour, salt and baking powder.
Pour the olive oil slowly into the processor until the mixture resembles
breadcrumbs. add enough cold water until it forms a dough.
Roll the mixture out and cut into rounds.
Bake in the oven on a lined baking tray for 20 - 25 minutes.
Note: Oatcakes are traditionally served with Scottish cheddar but are also nice with honey. They have a lower GI than most savoury biscuits.
Makes 25 servings (serve = 1 oatcake)
| Prep Time: | 10 mins |
| Cooking Time: | 25 mins |
| Ready in: | 35 mins |
Suitable for: |
|
| Finger Food, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 377 kj |
| Calories | 90 kcal |
| Fat | 5.5 g |
| Saturated Fat | 0.8 g |
| Total Carbohydrate | 11 g |
| Total Protein | 2.8 g |
| Fibre | 2.3 g |
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