Homemade Herb & Cheese Oatcakes

🧂 Ingredients

• 3 ½ cups rolled oats

  (divided- grind 1 ¾ cups)
• 4 oz sharp white cheddar (or other hard melting cheese)

  about 1 cup, grated
• ¾ tsp sea salt

  (use 1 tsp for unsalted butter)
• ½ tsp thyme leaves
• ½ tsp freshly ground black pepper
• 5 tbsp butter (melted)

  2 ½ oz
• ¾ cup boiling water

Instructions

• 1 Unless you have a source for oat flour, coarsely grind about half of your rolled
  oats until they’re broken up and floury. You can do this in a food processor, in
  small batches in a blender, or with a grain mill if you have one.
• 2 Grate your cheese and melt the butter, and bring a kettle to a boil with at
  least a cup of water.
• 3 In your food processor (or a mixing bowl or stand mixer with paddle attachment)
  combine the oat flour, rolled oats, salt, pepper, and herbs and pulse or stir a
  few times to mix.
• 4 Add the grated cheese and pulse two or three times or fold and mix lightly
  again.
• 5 Pour in the melted butter and pulse just until combined.
• 6 Add the boiling water (carefully) while mixing just until incorporated. The
  dough will be wet, sticky, and coarse, but will thicken and become easier to
  handle as it soaks up the water.
• 7 Let the dough rest, covered, for 3-5 minutes to absorb the water.
• 8 Preheat the oven to 350 ℉. Line two half sheet pans with silicone liners,
  parchment paper, or baking spray.
• 9 Turn the dough out onto a lightly floured surface (use more oat flour for gluten
  free oatcakes, or whole wheat or regular flour if you prefer). A silicone mat
  works well but you can also use a clean countertop or dough board.
• 10 Pat the dough out into a rough rectangle, then roll it out. I like to make these
  thin and cracker-like, about 1/4″ thick, but you can make thicker oatcakes if
  you prefer.
• 11 Using a small round or shaped cookie cutter, cut out your oatcakes and transfer
  them to a baking sheet (spray the baking sheet or line it with a silicone mat).
  Use a thin spatula or bench scraper to lift and move the oatcakes if they are
  stuck to the surface and to keep from tearing them.
• 12 Bake the oatcakes about 30-35 minutes until the cheese is lightly browning and
  they are beginning to toast around the edges. They will crisp up more as they
  cool. The actual baking time will vary with the size and thickness that you made
  your cakes (smaller or thinner shapes will bake faster, larger or thicker cakes
  will take longer to bake through).

Nutrition Info