Rosemary and Black Pepper Oatcakes

Recipe adapted from here with little variation

You will need :-

• 225 grams rolled Oats
• 60 g whole meal flour
• 1 tsp. sea salt
• 1 tsp. freshly ground black pepper
• 2 tsp. rosemary leaves finely chopped
• 70 ml sunflower oil
• 1 tsp. castor sugar
• 180 ml hot water

Method :-
Preheat the gas oven to mark 5.
Lightly oil 2 baking trays.
Place oats and flour in a mixing bowl and add salt, sugar, rosemary and pepper.
Mix together and add oil and add water little by little and form a soft dough.
Lightly dust a clean work surface with a little flour and roll out the dough to about 5mm (1⁄4in) thick. Stamp out 32 x 6cm (2 1⁄2in) circles using a pastry cutter.
Arrange on baking sheets and bake for 35 minutes until very light golden.
Turn the cakes over in the oven after 25 minutes.
Let it cool completely.
Enjoy with cheese or cuppa.
We had half of them with Cheddar Plum cheese.
Can be store in a air tight container and stays fresh up to one week.