Savory Oatcakes

This is the perfect snack. They are somewhere between a cookie and a cracker. They have a hint of sweetness, but not too much. You can smear them with peanut butter or jam, but I like them plain. For a quick to make, guilt-free snack try them. Makes between 9 to 12 depending on the size of the rounds. They can be stored at room temperature for about a week, but I don’t think they’ll last that long. Enjoy!

Ingredients

1/3 cup of water

3 tablespoons of unsalted butter melted and cooled.

1 cup of quick oats

1/3 cup of all purpose flour (I have used whole wheat flour and it works just fine)

2 teaspoons sugar

¾ teaspoon baking powder

½ teaspoon salt

Directions

1. Preheat oven to 350 degrees and line baking sheet with parchment paper.

2. Whisk water and butter together in a small bowl.

3. Whisk oats, flour, sugar, baking powder and salt together in a large bowl.

4. Add water to the oat mixture and combine well. The dough will be sticky.

5. Let it rest for 10 minutes.

6. Scrape dough onto a floured surface. Flatten a little and place a piece of waxed paper over the dough. This makes it easier to roll out. Roll into an 8-inch circle.

7. Using a biscuit cutter or a glass, cut the dough into 12 rounds.

8. Transfer the rounds to the prepared baking sheet.

9. Bake the oatcakes for about 25 minutes. Let cool and enjoy!