> Recipes > Cheddar

Cheese oatcakes

Cheese oatcakes

PT15M

PT30M

1
In a food processor, add all the ingredients and process until the mixture starts to come together as a ball of dough
  • 300g of unsalted butter, plus extra for greasing
  • 330g of plain flour
  • 60g of oats, toasted
  • 1/2 tsp cayenne pepper
  • 60g of cheddar, grated
  • 1 pinch of salt
  • 1 pinch of freshly ground black pepper
2
Lay a large sheet of clingfilm flat on the worktop and scoop the dough out into the middle. Use the clingfilm to roll the dough into a rough sausage shape and seal tightly with the clingfilm. Place to rest in the fridge for 30 minutes
3
Preheat the oven to 180°C/gas mark 4. Grease a large baking tray with a little butter
4
The chilled dough should be fairly firm. Unwrap from the clingfilm and use a sharp knife to slice off rounds about 1cm thick (you should get 18–20 biscuits)
5
Place on the greased tray, spaced slightly apart so that they can spread when cooking. Bake in the preheated ovenfor 8–10 minutes
6
Allow to cool slightly on the tray as they will be fragile when hot, then carefully transfer to a wire rack to cool completely

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