Seeded oatcakes

These quick biscuits make a great addition to a cheeseboard or gourmet homemade gift hamper

  • Prep:15 mins
    Cook:15 mins
  • Easy

Nutrition per serving

  • kcal 63
  • fat 3.5g
  • saturates 1.5g
  • carbs 7g
  • sugars 0.1g
  • fibre 0.6g
  • protein 1.4g
  • salt 0.3g


  • 50g butter
  • 100g medium oatmeal
  • 100g plain flour, plus extra for dusting
  • 1 tsp bicarbonate of soda
  • 2 tsp poppy seeds
  • 2 tbsp sesame seeds


Make ahead
The biscuits will keep fresh for 2 weeks in an airtight container, or freeze for up to 3 months.


  1. Heat oven to 200C/180C fan/gas 6. Melt the butter in a small pan, then allow to cool slightly. Tip all the dry ingredients into a bowl, with ½ tsp salt, then pour in the butter. Add 5-6 tbsp boiling water and combine to make a firm dough.

  2. Turn out the dough onto a lightly floured surface, then roll out until about 0.5cm thick. Cut into small squares, then bake for 12-15 mins until golden. Leave to cool for a few mins, then transfer to a wire rack and cool completely.

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