I made oatcakes on Saturday, from Hugh Fearnley-Whittingstall's River Cottage Everyday cookbook. I received the cookbook as a wedding gift and I love it. It is food porn; sometimes I just sit and read it for fun.
The recipe called for half porridge oats and half medium oatmeal, but I didn't have any medium oatmeal, so I just used porridge oats for the whole thing. They came out pretty good, but kind of high calorie so I'm going to try to reduce the amount of oil or substitute it entirely. Maybe apple sauce? Suggestions gratefully received.
140g medium oatmeal
140g porridge oats
10 twists of black pepper
½ tsp salt
A small handful of sunflower or other seeds (optional)
75ml extra-virgin olive oil
Preheat the oven to 180C/350F/gas mark 4 and dust two baking trays with flour. Mix all the dry ingredients in a bowl. Pour the oil into a well in the centre, then pour in enough boiling water to bind it into a firm, not sticky, dough. Work quickly. Don't worry if you over-water a bit - you can remedy the situation by adding more oatmeal.
Form the dough mixture into a ball and leave it to rest for the time it takes to open a bottle and pour a glass of wine. Roll out the dough on a floured surface (dust with flour, too, if it's sticky) to about 5mm thick.
Cut out discs with a cookie cutter (I use a 6cm one). Place on the baking trays and bake for 20 minutes, then turn and bake for a further five to 10 minutes. Cool on a rack. Store in an airtight container.