I love oat cakes and these are incredibly easy to make. I have flavoured these with onion seeds because I think they taste great with cheese. Cumin or fennel seeds also work really well if you fancy changing things up, or just leave plain if you prefer.

Ingredients

1/2 Tsp salt

150 Grams Porridge oats

1 Tsp Onion (Nigella) seeds

20 Grams Butter

125ml Boiling water

Plain flour for rolling out

Method

1. Add the porridge oats to a food processor and whiz until the oats are finer, then pour into a bowl with the onion seeds and salt
2. Add the butter to hot water stir until it has melted
3. Add the hot water and butter to the oats and mix well. Allow to stand for 5 minutes
4. Preheat you oven to 160 degrees and line a baking sheet with parchment
5. Flour your work surface and roll the oat mix out until it’s 0.5cm thick. Use a cookie cutter to cut out oat cakes to the desired size. Reform and roll out again to use up any remaining mix
6. Bake for 20-25 minutes and cool on a wire wrack. Keep in airtight box for 3-4 days