If you have the misfortune to have run out of our delicious Pimhill oatcakes, here is a simple recipe for slightly thicker oatcakes that is a lovely accompaniment with cheese.
Makes about 16 biscuits
- 220g Pimhill medium oatmeal
- 80ml tepid water
- 100g Pimhill wholemeal flour
- 80g unsalted butter
- 6g baking powder
- A pinch of salt
Preheat the oven to 180°C and melt the butter in the microwave or gently in a small pan.
In a large mixing bowl mix your oatmeal, flour, salt and baking powder. Make a well in the middle and add your melted butter and tepid water, and mix to a firm dough.
Using a rolling pin, roll out on a floured surface to around 1cm thick. Being quite a dry dough, the edges will crack, but it’s not a problem, just push them back together and keep rolling. Using a biscuit cutter (or a glass such as a whisky tumbler if you don’t have one), cut out your oatcakes and transfer to a baking tray lined with greaseproof paper. If the oatcakes are a little scruffy around the edges just neaten them up with your hands - coat your hands in some flour before you do it if they are sticking to the dough.
Bake for 25-30 minutes in the oven. They should darken in colour, but still remain relatively pale.
Cool on a wire rack for 30 mins. These keep for a week or two in an airtight container.