| This recipe is liked by 0 person(s). |
Scottish Super Seeded Oatcakes
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Cambell's Bakery
| 300 grams | Hamlyns Scottish Oatmeal |
| 75 grams | wholemeal flour |
| 25 grams | pumpkin seeds |
| 25 grams | sunflower seeds |
| 10 grams | linseeds |
| 5 grams | bicarbonate of soda |
| 3.5 grams | salt |
| 55 grams | extra virgin olive oil |
| 225 grams | water |
1. Weigh all ingredients into a large mixing bowl.
2. Blend the mixture until the oil is fully incorporated. If using a food processor or
mixer, use the paddle/beater attachment.
3. Leave to stand to allow the oatmeal to absorb the water fully.
4. On a lightly dusted surface roll out the mixture using a rolling pin to a thickness of
approximately 5mm.
5. Cut out using a round cutter or cut into squares or fingers for variation. Re-roll the
offcuts until all used up.
6. Bake at 190C for 25-30 minutes, depending on size and thickness.
7. The oatcakes should break with a ‘snap’ when cool.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe