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Rosemary and sea salt oatcakes recipe

Rosemary and sea salt oatcakes recipe

15 ratings

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. See method

  • Serves 32
  • 15 mins to prepare and 35 mins to cook
  • 52 calories / serving


  • 225g (7 1/2oz) oats
  • 60g (2oz) plain or wholemeal flour
  • 1 tsp sea salt
  • 2tsp rosemary leaves, finely chopped
  • 1 tsp caster sugar
  • 60g (2 1/2oz) butter, melted
  • 180ml (6fl oz) hot water

Each serving contains

  • Energy

  • 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


  1. Preheat the oven to gas 5, 190°C, fan 170°C. Lightly oil 2 large baking sheets.
  2. Put the oats and flour in a mixing bowl and stir in the salt, rosemary and sugar.
  3. Mix together the melted butter and water and pour into the dry ingredients. Mix well to form a soft dough.
  4. 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.
  5. 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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