These are a doddle to make and are very versatile. They are also less fragile than the traditional ones made from only oats, without the flour I add here. Instead of the seeds listed below, you can add golden linseed or sesame seeds; or add a tablespoon of freshly chopped thyme leaves instead. Serve smeared with butter and with a slice of cheese.
Mix the oatmeal and flour and add the seeds, a grinding of black pepper and a half teaspoon salt. Melt the butter with
Sprinkle a large board generously with oatmeal and tip out the mixture, combing into a ball with hands dabbed in oatmeal. Roll out thinly, then cut out into rounds, using a fluted cutter.
Place on a greased baking sheet and
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