Oatcakes Extravaganza

Oatcakes may not have the reputation as hedonist food, but to Magpie they are the greatest. Rich with butter and plastered with whatever your imagination delimits you have, they are vehicles of destruction. Self-destruction, if you will.

If you’re buying them, beware of palm oil, that bitter, earthy (like cement) flavour permeates the taste buds and wantonly wastes the opportunity for a little bit of joy.

But wait. Stay your hand; move it away from your wallet. Back off from the supermarket and leave your trolley in the car park. There are few things more pleasurable than devouring your own creations (that, after all, is the point of this site).

This recipe works and is even easier than scones or cakes or anything.

Preheat the oven to about 190 deg C.
Take just over 8oz rolled oats and whizz in the food processor until it’s as fine as you like. Bang the full 8oz into a bowl and chuck in 1/2 tsp bicarbonate of soda, a healthy pinch of salt (Maldon of course)* and 2 tbsp melted butter. Combine with 1/4 pint of water until you have a stiffish, stickyish dough.

Heave the dough out onto the work surface which you have sprinkled liberally with the remainder of the oatmeal. Roll it out until thin, and cut into shapes or rounds (using a glass in this case).

Using a metal spatula or a fish slice, gently lift them on to an ungreased baking tray and shove in the oven for about 15 – 20 minutes. They don’t want to be brown, but just that light honey, beige.

Cool before consuming because they crumble when hot.

* Magpie loves Nairn’s cheesy oatcakes, so she also threw in 2 tblsp grated Grana Padano cheese at the dry ingredients stage.