I’ve been having to hold back on posting because I didn’t want to ruin the surprise for all the fam (who are all avid readers... ahem!)... There’ll be a glut of recipes after the holidays are done and dusted but in the meantime here’s something I made last night for my grandmother. I’m reasonably sure she won’t suddenly become computer literate in time to spoil present opening time!
My Mum’s mum is tiny, and feisty as hell. Quite how she spawned a family full of giants is beyond me but I’m assuming it had little to do with a diet which appears to consist solely of oatcakes and shortbread...
140g medium oatmeal
140g porridge oats
1 handful seeds (I used a mixture of sesame and sunflower)
75ml extra-virgin olive oil
Preheat the oven to 180C.
Mix the dry ingredients in a bowl and pour the olive oil into a well in the centre. Working quickly, add enough boiling water to bind the mixture together. Work the dough into a ball shape and rest for a couple of minutes.
Lightly dust some baking trays and the work surface with flour.
Roll the dough out until about 5mm thick then cut with whatever sized cookie cutter is your preference!
Bake for 20 minutes then turn them over and bake a further 5-10 minutes.
Cool the oatcakes on a wire rack and store in an airtight container.