Walnut & Pumpkin Seed Scottish Oatcakes
Wholesome savoury biscuits or crackers that are perfect with cheese, pâté, nut butters, or to eat alongside soups.
Easy to make so long as you keep the dough moist, adding extra water as needed.
Ingredients
- 140 g rolled oats or porridge oats
- 140 g fine oatmeal See Recipe Notes #1 and #2
- 100 g walnuts roughly chopped
- 30 g pumpkin seeds roughly chopped
- ¾ tsp salt
- ¼ tsp black pepper to taste
- 100-150 ml boiling water from a kettle
- 75 ml walnut oil olive oil or 75g melted butter can be substituted
- wholemeal flour for rolling out Recipe Note #2
Instructions
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Preheat the oven to 180C/160C Fan/Gas 4.
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Line 2 baking trays with baking parchment or greaseproof paper.
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Mix in a bowl the oats, oatmeal, chopped walnuts and pumpkin seeds, salt and pepper.
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Make a well in the centre then pour in 100ml of the boiling water plus the oil (or melted butter).
Stir quickly to bring the mixture together into a firm dough. Add more boiling water as needed to prevent the dough becoming crumbly.
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Dust your worksurface with wholemeal flour (or oatmeal: see Recipe Note #2) and transfer the dough onto it.
Sprinkle the dough and a rolling pin with wholemeal flour or oatmeal and roll out the dough 3-5 mm thick. Note that sprinkling with lots of flour or oatmeal will make the dough drier so you may need to sprinkle with a little more water.
If the dough starts to come apart at the edges, just push it back together with your hands.
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Cut out oatcakes using a 6-7cm cutter then transfer to the baking trays.
Bring together the scraps and re-roll to make more oatcakes until all the dough is used up.
Tip: the oat dough can be very 'thirsty': you may need to add a little more water when bringing together the scraps.
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Put the trays in the preheated oven and bake until the oatcakes are cooked all the way through: unless you've rolled the dough very thick or thin, they'll take 25-30 minutes.
Tip 1: After 15 minutes, check that they're not browning too quickly and turn the oven temperature down if necessary.
Tip 2: For even browning, you may wish to turn the oatcakes over for the final 5 minutes.
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Transfer the oatcakes to a wire rack to cool.
When completely cold, store in an airtight container. Should keep at least a month.
Recipe Notes
Note #1 To make your own fine oatmeal, whizz rolled oats or porridge oats in a food processor, blender or coffee mill until finely textured.
Note #2 If you want to roll out on oatmeal then you'll need more fine oatmeal. However, wholemeal flour is less sticky and makes rolling out easier.