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.


  1. W'd earful clicks and the oatcake looks delicious !

  2. Healthy recipe. The photos are very good. Thanks for sharing the recipe.

  3. You're right - when it comes to cooking, I love when I can just approximate and season to taste and not stress about precision. I do love to bake, but somehow I'm ok with the precision required... These oatcakes sound very tasty and I love the use of rosemary...

  4. They are so very pretty Jags.. I am addicted to rosemary these days..
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  5. They look so good... Love all your clicks.. I found it interesting to read your way of cooking., that's how I was, even when I would taste something new, I would guess the things in it and would recreate without asking how.. But once kids started growing and I started to bake, I realized that measurement are necessary in these.. :o)

  6. Lovely and asthetic pics of oatcakes. Lovely preparation.


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