- 15 g (½ oz) butter
- ½ tsp salt
- 150 g (5 oz) porridge oats
- Plain flour, for rolling
Directions:
1 - Preheat the oven to Gas Mark 4/180°C/fan 160°C.
2 - Measure out 125 ml (4 floz) boiling water.
3 - Add the butter and salt to this and stir together until the butter is melted.
4 - Place the oats in a food processor and pulse a couple of times so the oats are roughly crushed.
5 - Tip into a bowl. Pour the water over, stir to combine and leave for a couple of minutes.
6 - Lightly dust your work surface with some flour.
7 - Tip the dough out and then roll out until 5mm thick.
8 - Use a biscuit cutter to stamp out about 5cm circles, rerolling the scraps if you need.
9 - Place on a baking sheet.
10- Bake in the oven for 15 minutes until just crisp.
11- Cool on a wire rack.
12- Serve with a selection of cheeses and some chutney.
13- They can be stored in an airtight container in a cool dark place for 2 to 3 days.