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Cost
$ $ $ $ $
Difficulty
• • • • •
Time
15 mins

Rustic, chunky oatscakes with rosemary & pumpkin seeds.
Seedy, buttery and delicious, these rustic oatcakes are perfect paired with a cheese like Comte which works well with less smokey whisky.

Posted by Cat Morley from London, United Kingdom • Published See Cat Morley's 1143 projects »
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  • How to bake a cracker. Rosemary & Pumpkin Seed Oat Cakes - Step 1
    Step 1

    Place the oats, flour, pumpkin seeds, rosemary, baking soda and salt in a bowl. Stir to combine.

  • How to bake a cracker. Rosemary & Pumpkin Seed Oat Cakes - Step 2
    Step 2

    Crumble the butter into the mixture.

  • How to bake a cracker. Rosemary & Pumpkin Seed Oat Cakes - Step 3
    Step 3

    Add the water, a little a time and knead into a thick dough.

  • How to bake a cracker. Rosemary & Pumpkin Seed Oat Cakes - Step 4
    Step 4

    Roll out the dough and sprinkle with more oats.

  • How to bake a cracker. Rosemary & Pumpkin Seed Oat Cakes - Step 5
    Step 5

    Cut out your oat cakes with a circle cutter and place on a baking tray.

  • How to bake a cracker. Rosemary & Pumpkin Seed Oat Cakes - Step 6
    Step 6

    Bake for 30 minutes at 180'C until golden.

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