Oatcakes are a brilliant snack, either on their own, or with some cheese or a dip. They're quite expensive when bought in the shop, especially if you're buying gluten free ones. So making your own can save quite a bit of money, and also they are rather nice. You can use all sorts of added ingredients to make different flavours.
Makes about 25 biscuits
150g rice flour
1 teaspoon bicarbonate of soda
½ teaspoon xanthan gum
¼ teaspoon salt
20ml (4 teaspoons) caster sugar
150g gluten free oats
100ml whole milk
50g cheddar cheese
25g wild garlic leaves
Pre-heat your oven to 200oC.
Use a sieve to mix the flour, bicarbonate of soda, xanthan gum and salt into a large bowl. Add the butter, and use your hands to crumble the butter into the flour mixture. Once these are combined, add the caster sugar and oats, and stir well. Add the milk, the grated cheddar cheese, and finally the finely chopped wild garlic leaves. Stir well, and then use your hands to knead the ingredients into a biscuit dough. It should be a little dry, but will stick together as a lump.
You can use a rolling pin to make a thin (about 5mm) sheet, and then use a glass or biscuit mould to cut out the biscuits, or you could make little balls and press them flat. The first option gives more identical biscuits, but I find the second option easier, although the biscuits will have a more 'rustic' look.
Place the biscuits onto a baking tray, and bake them in the oven for about 10 minutes. Leave them to cool on a cooling rack.