- 150g (5oz) medium oatmeal
- 150g (5oz) porridge oats
- 100g (4oz) plain flour
- ½ tsp black pepper
- ½ tsp salt
- 50g (2oz) Seeds (mix of sunflower, poppy seeds & sesame)
- 100ml (3fl oz) olive oil
Preheat the oven to 180C/160C fan/350/Gas 4. In a large bowl mix together the oatmeal, porridge oats, black pepper, salt and seeds. Pour over the olive oil and mix until combined.
Add 150ml (5oz) of warm water adding a little more if necessary to bring it to a firm dough.
Dust a surface and two baking sheets with flour. Roll out the dough to 6mm (¼in) then cut out 24 rounds with a 7cm (2¾in) cookie cutter.
Place on the prepared baking sheets and transfer to the oven for 20 minutes. Cool on a wire rack and serve with cheese & chutney. Store in an airtight container.
Before baking roll the edges of the oatcakes through a shallow saucer of water. Then roll through poppy seeds to coat the edges. Bake as normal