Ingredients
Serves 4-6Oaty Choc-Chip Cookies
225g butter
1 cup caster sugar
1 cup brown sugar
2 ½ cups rolled oats (processed until fine)
2 cups plain flour
2 eggs
2 tbsp vanilla extract
½ tsp salt
1 tsp baking powder
1 tsp bi-carb soda
350g choc chips
Oatcakes with Blue Cheese
200g rolled oats (processed until coarsely ground)
140g rolled oats
1 tsp freshly ground black pepper
½ tsp sea salt
75ml extra-virgin olive oil
100g crumbly blue cheese
100g cream cheese
Method
Oaty Choc-Chip Cookies
Preheat oven to 180°C.
Melt butter and add to remaining ingredients.
Mix well to combine.
Form into walnut sized balls and flatten slightly.
Refrigerate until cold.
Cook on an ungreased tray for 7-12 minutes until golden.
Oatcakes with Blue Cheese
Preheat the oven to 180°C and dust two baking trays with flour.
Mix all the dry ingredients in a bowl. Pour the oil into a well in the centre, and then pour in enough boiling water to bind it into a firm dough.
Add water a little at a time so that it doesn’t become sticky. If you do add too much, just sprinkle in more oats until you get back to the required consistency.
Form the dough mixture into a log about 5cm across, wrap in cling wrap and leave in the fridge until quite firm. Cut slices off the log about ½ cm thick and place on the floured trays. (For thinner slices, roll out a little after they are cut.)
Cook for about 20 minutes, then turn and cook for a further 5-10 minutes. Cool on a rack. Store in an airtight container.
To serve:
Mix both cheeses together and smear thickly over the oatcakes. You could also add some quince paste to the top to really make them delicious!
Notes
Oatcakes are quite a traditional accompaniment to cheese. They should not be confused with Scottish oatcakes which seem to be almost pancake-like. You can vary the flavour by adding various seeds or spices if you want to get fancy. Celery, fennel or caraway seeds would all work well, as would sunflower, sesame or poppy seeds.