Why make them when you can buy them? Because they’re so much better homemade. Top with oven-roasted cherry tomatoes and tangy goat cheese and serve with drinks.
Heat the oven to 180°C/Gas 4. Toss the cherry tomatoes in olive oil and bake for 15 minutes until soft and squidgy. Remove and cool to room temperature.
To make the oatcakes, whiz the oats, flour, butter and salt in a food processor. Add water, 1 tbsp at a time, until the mixture starts to come together.
Push the dough together with your hands, then gently roll or pat it out on a lightly floured surface until 1 cm thick. Cut into 4 or 5 cm rounds with a pastry cutter or upturned liqueur glass. Re-roll the scraps and cut out more rounds.
Place the oatcakes on a non-stick baking sheet and bake for 10 to 12 minutes. Cool on a wire rack and store in an airtight container. Serve topped with a thin slice of goat cheese and a cherry tomato.
© 2002 Jill Dupleix. All rights reserved.