Updated: Aug 6
Prep Time: 5 mins
Cook Time: 20-25 mins
Total Time: 25-30 mins
Makes: 25 -50 oatcakes, depending on the size of your cutter
200 g oats
100 g wholemeal flour
50 ml olive oil
decent pinch of salt optional but adds flavour
pinch of dried herbs optional but adds flavour (Meredy says - try adding rosemary, thyme, oregano, chilli, turmeric, or ginger!)
Preheat the oven to 180C/350F/gas 4.
Blitz the oats in a food processor until it resembles flour. Add in the rest of the ingredients and turn on the food processor again as you drizzle in 150ml-175ml water a bit at a time, stopping when the mixture just starts to come together as a dough.
Roll out the dough (it might be a bit crumbly, but should just about hold together, I find rolling it between two sheets of greaseproof paper is the best way to keep it intact). Cut into small circles.
Bake for 20-35 mins, until firm, golden and cooked.
Allow to cool completely.
In an airtight container they should last 1-2 weeks. Alternatively, you can freeze some oatcakes after they have cooled and take them out at a later date.