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Caraway oatcakes with stilton & damson jam

Lacing oatcakes with fragrant caraway seeds adds another dimension to a cheeseboard. Serve with stilton and damson jam as a final canapé at a party

  • Prep: 20 mins
    Cook: 25 mins
  • Makes about 20 biscuits
  • Easy
  • Makes about 20 biscuits
  • Easy
  • Calories 82
  • Carbohydrates 9
  • Saturated Fat 2
  • Sugar 0
  • Protein 2
  • Fat 4
  • Fibre 1
  • Salt 0.4

Nutrition per serving

  • Calories 82
  • Carbohydrates 9
  • Saturated Fat 2
  • Sugar 0
  • Protein 2
  • Fat 4
  • Fibre 1
  • Salt 0.4

Ingredients

  • 80g butter
  • 100g jumbo rolled oats
  • 100g normal oats
  • 60g light spelt flour, plus extra for dusting
  • 1 tsp sea salt
  • 1 tsp baking powder
  • ½ tsp golden caster sugar
  • 1 tbsp caraway seeds
  • Stilton & damson jam, to serve

Method

  1. Heat oven to 180C/160C fan/gas 4. Gently melt the butter. Combine the oats, spelt flour, salt, baking powder, sugar and seeds in a bowl. Pour in the melted butter and stir to combine, coating all of the oats. Add up to 80ml boiling water, a little at a time, until you have a dough that holds together.

  2. Lightly dust a work surface with flour and turn out the dough, rolling out to 0.5cm thickness. Using a 5cm round cutter, cut out your biscuits and place on a lined baking tray. Bake for 20-25 mins until crisp and golden, then remove from the oven and cool on a wire rack. Can be made one day ahead and kept in an airtight container. To serve, spread with butter and top with Stilton and a dollop of damson jam.

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