Cranberry oatcakes

Cranberry oatcakes requires around 35 minutes from start to finish. For 2 cents per serving, you get a hor d'oeuvre that serves 20. One portion of this dish contains about 0g of protein, 1g of fat, and a total of 9 calories. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. 69 people have made this recipe and would make it again. Head to the store and pick up bicarbonate of soda, salt, sweetened dried cranberries, and a few other things to make it today. It is brought to you by BBC Good Food. Taking all factors into account, this recipe earns a spoonacular score of 0%, which is improvable. Users who liked this recipe also liked Oatcakes, Staffordshire Oatcakes, and Seeded oatcakes.

Servings: 20

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat oven to 180C/fan 160C/gas 4. Put the oatmeal, bicarbonate of soda and salt into a bowl and mix well. Stir inthe cranberries. Heat the butter and 150ml water in a small pan until the butter melts.Make a well in the centre of the oatmeal mix, pour in the liquid and use a palette knife to mix everything together. Themixture will initially seem a bit wet, but the oatmeal will gradually absorb all the liquid to give a soft dough.Lightly dust a clean work surface with oatmeal. Tip out the dough, then roll out to about 5mm thick. Use a small round orstar-shaped cutter to stamp out the oatcakes, or use your favourite Christmas shapes. Re-roll any trimmings and continue to cut out biscuits. Cut biscuits can be frozen, uncooked, for up to a month. Freeze flat before packing into bags or boxes.Brush off any excess oatmeal, then space the oatcakes over 2 baking sheets. Bake for about 20 mins, carefully turning the oatcakes every 5 mins or so to stop them from steaming and going stodgy. When cooked, they should be crisp and lightly golden. Lift onto a wire rack and leave to cool. Will keep in an airtight container for up to 5 days.

 

Step by step:

1. Heat oven to 180C/fan 160C/gas

2. Put the oatmeal, bicarbonate of soda and salt into a bowl and mix well. Stir inthe cranberries.

3. Heat the butter and 150ml water in a small pan until the butter melts.Make a well in the centre of the oatmeal mix, pour in the liquid and use a palette knife to mix everything together. Themixture will initially seem a bit wet, but the oatmeal will gradually absorb all the liquid to give a soft dough.Lightly dust a clean work surface with oatmeal. Tip out the dough, then roll out to about 5mm thick. Use a small round orstar-shaped cutter to stamp out the oatcakes, or use your favourite Christmas shapes. Re-roll any trimmings and continue to cut out biscuits.

4. Cut biscuits can be frozen, uncooked, for up to a month. Freeze flat before packing into bags or boxes.

5. Brush off any excess oatmeal, then space the oatcakes over 2 baking sheets.

6. Bake for about 20 mins, carefully turning the oatcakes every 5 mins or so to stop them from steaming and going stodgy. When cooked, they should be crisp and lightly golden. Lift onto a wire rack and leave to cool. Will keep in an airtight container for up to 5 days.

Nutrition Information: