These oatcakes have the sort of taste that goes well with a rustic look, which is just as well, because I usually decide I need oatcakes late at night, and at that point I am not normally in the mood for making anything too dainty. They’re brilliant for snacking on, and also for breakfast with some cheese and dip.
a pinch each of ground sea salt, ground black pepper and ground dried chilli
20g sun-dried tomatoes
3 tablespoons butter
Pre-heat your oven to 200oC.
Measure the oats and place them in a bowl. Add the spices, finely chop the tomatoes and olives, and add these to the oats. Melt the butter and add to the oats. Finally add the water until the mixture becomes a workable dough. You may not need all the water.
Shape the dough into oatcakes, using a spoon to drop the dough on a greased baking tray, and flattening them with a spatula. They should be about 0.5cm thick to ensure that they bake evenly.
Bake for 15 to 20 minutes until the cakes have turned golden in colour.