Oatcakes with Poppy Seeds

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Preparation info

  • Difficulty

    Easy

  • Makes about

    30

    cookies

Appears in

Ingredients

  • ¾ cup plus 2 tablespoons (75 g) old-fashioned rolled oats
  • 1 cup plus 1 tablespoon (100 g) fine oat flour
  • Sea salt and freshly ground black pepper
  • About 2 tablespoons poppy seeds
  • 2 tablespoons plus 2 teaspoons olive oil, plus a little extra if needed
  • 7 to 10 tablespoons (100 to 150 ml) boiling water (boil a little more, so you have plenty)

Method

“Rolled oat crackers” sounds so overly healthy, and “oatcakes” sounds much happier, so that’s why I used the British name. In Ireland they eat these crunchy toasts with cheese. You can take this recipe in any direction: First toast the oats for a darker effect. Or grind them finely for very delicate crackers. I add poppy seeds, but sesame seeds, very finely chopped olives, or herbs like oregano or rosemary work well too. You’ll figure it out. Store them in an airtight container. They’ll keep the entire Christmas holiday.

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.

Combine the oats, oat flour, salt and pepper to taste, and poppy seeds in a bowl. Add the oil in a little indentation in the middle, and add as much boiling water as needed to make a dough that is nice and smooth, and not sticky. Work quickly and don’t knead too long. The dough should just about come together. Add a little extra oat flour if needed. No stress. This can’t fail.

Form into a ball and let rest for 30 minutes. It will absorb all the liquid and become nicely dry. Roll it out on an oatmeal-dusted countertop, and dust with some extra oat flour if it’s too sticky. Cut out cookies (each 2½ to 3 inches/6 to 8 cm). Place them on the baking sheets and bake them in batches for 30 minutes, turning the baking sheet halfway through for even browning, until they are crunchy. Let cool on a rack.