Hello!! And what innovative, eye-catching food-porn do we place before you today?? Celebratory tap dance..
So why post about something so basic? (Some would say ‘plain’ and what they really mean is boring). Well, because this humble oatcake is not boring at all, it’s exactly the kind of home cooking that Life Is Jam is about – making everyday food yourself so you can cut out the fattening, unhealthy junk that people put in packet food, and so you can enjoy it more. These little tasty crunchies are:-
Easy, tastier than shop bought, cheaper than shop bought, better for you (no palm oil or other junk, just a little bit of butter), more satisfying to eat because you made it yourself and finally, they are customisable so you can choose your own flavours.
The below makes about 210 grams, or 27 biscuits. Total cost 26p.
- 100g oats (7p)
- 100g plain flour (7p)
- 15g butter (definitely not marg) (6p)
- ¼teaspoon salt
- ¼ teaspoon baking powder (2p)
- 85 ml water and milk mixed (4p)
Put the flour, oats, baking powder, and salt in a bowl. Add the butter cut into little chunks. Using the tips of your fingers, rub the butter into the flour, using a light smearing movement. Try to get it so it looks like coarse sand, so there aren’t any large bits of obvious butter. This is the same technique you use to make pastry.
Pour in most of the liquid, and still using the tips of your fingers, squish it together so it mixes in. If it seems quite cracky and crumbly, add the rest of the liquid. You want it to stick together like above, but not be like a slimy mud ball.
Roll it out on a floured counter top. When it’s about 1cm thick, sprinkle on your flavour of choice: chilli flakes, or black pepper, or fennel seeds, or caraway or nigella seeds. Or just leave them plain. Go at it again with the rolling pin, and get it as thin as you can.Cut them out and put them on a baking tray. If you don’t have a good non-stick tray just put them on greaseproof paper on a roasting tin. If you don’t have cookie cutters use a knife and go freehand. Gather the scraps of pastry back together and roll it out again until you’ve used it all up.Cook at 180 ° for 6 minutes, turn the tray around and cook 5more minutes, and after this check them every minute until they’re slightly golden at the edges but still mostly pale. Transfer to a rack if you have one, or a clean grill pan if you haven’t, till they’re cooled. Eat one still warm with a bit of butter and just try and tell me it isn’t surprisingly tasty for something so simple.
They will keep up to two weeks without going soft if you have a properly airtight tin.
I challenge you to eat only one – they are very more-ish.