Rosemary and sea salt oatcakes recipe

  • Serves 32
  • 15 mins to prepare and 35 mins to cook
  • 52 calories / serving
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These oatcakes are simple to make, delicious to eat and make a lovely gift for friends and family. Make a batch of these savoury oatcakes and store in an airtight container. They will last a week before sharing.

Preheat the oven to gas 5, 190°C, fan 170°C. Lightly oil 2 large baking sheets.

Put the oats and flour in a mixing bowl and stir in the salt, rosemary and sugar.

Mix together the melted butter and water and pour into the dry ingredients. Mix well to form a soft dough.

Lightly dust a clean work surface with a little flour and roll out the dough to about 5mm (1⁄4in) thick. Stamp out 32 x 6cm (2 1⁄2in) circles using a pastry cutter.

Arrange on baking sheets and bake for 35 minutes until pale golden. Turn the biscuits over in the oven after 25 minutes. Cool. Divide into piles of 8, put into fabric-lined boxes, cover with a lid and tie with festive ribbon.

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  • Ingredients

  • 225g (7 1/2oz) oats
  • 60g (2oz) plain or wholemeal flour
  • 1tsp sea salt
  • 2tsp rosemary leaves, finely chopped
  • 1tsp caster sugar
  • 60g (2 1/2oz) butter, melted
  • 180ml (6fl oz) hot water
  • Energy 215kj 52kcal 3%
  • Fat 2g 3%
  • Saturates 1g 5%
  • Sugars 1g 1%
  • Salt 0.9g 2%

of the reference intake
Carbohydrate 7.5g Protein 1g Fibre 0.8g

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