Herby Oatcakes

For Wendy.

I made these for the family Christmas hampers I did this year (along with ginger fudge, marshmallows, gingerbread, caramelised clementines and sloe gin...). The recipe was adapted from one in Tesco Food Magazine and, as well as being delicious, they were very easy to make. They'd also be great popped in to a packed lunch with some leftover cooked meat, humus, fish, ham, etc and some chopped veg (am I allowed to admit having them with cheese…?).

225g Oats

60g Oat Flour (or other wheat free or plain flour)

60mls Olive Oil

180mls Hot water

1tsp Caster Sugar

1/2tsp Salt (optional)

1-2tsp finely chopped dried herbs* 

*I used a mixture of sage and rosemary from the garden, and a little crushed black pepper and mustard seeds, but you can use whatever you like, or omit it altogether to make plain ones.

Put dry ingredients in a bowl and mix well.

Add olive oil and hot water and mix together with a knife.

It will be sticky at this stage, but leave it to rest for a couple of minutes and the excess water will be absorbed.

Knead well and roll out to about 5mm thick (roll over cling film to stop it sticking).

Cut into 7cm rounds.

Bake at 190ºC for 25 minutes, turn over and bake for another 10minutes to dry out underneath.