Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
These crumbly oatcakes are so simple to make and only use a few ingredients, although you could add other herbs or spices to suit your own tastes. Serve on their own as a snack or as part of a cheeseboard.
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