Not a traditional oatcake in terms of flavour but really rather good. I’m planning on experimenting with biscuits to go with cheese over the next few weeks and the first suitable recipe I spotted was in Short and Sweet, by Dan Lepard for buttermilk oatcakes, which I’ve adapted a little by replacing some of the ground oats with spelt flour for a less coarse texture and some of the sugar and yoghurt (no buttermilk within walking distance) with maple syrup. There is a hint of maple in these, they are delicate and seriously moreish. While I’m not sure how well these would go with cheese (basically, the whole batch may be gone well before dinner time), am definitely making them again as they’re much less sweet than traditional biscuits and a good tea time snack. Tea break obviously early today as I’ve been up for so long, I feel like it’s practically evening. Love gaining an hour in the autumn!
To make Spelt and maple oatcakes: preheat oven to 150C fan and line a baking sheet with baking parchment. In a bowl, stir together 150g ground oats (rolled oats pulsed in a food processor), 50g spelt flour, 1 tablespoon dark brown sugar, 1/2 teaspoon salt and 1/2 bicarbonate of soda to combine. Add 50g cold butter cut into small pieces and rub this in until the butter has disappeared. Add 1 and a half tablespoon maple syrup and 160g Greek yoghurt and combine into a paste, then take a shelled walnut sized amount and press onto baking sheet. Not to worry about spacing these – they won’t rise. Bake for 25 minutes. Makes around 26.