Homemade Oatcakes


Serves 28
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 10 mins
Cooking time: 1 hour
Family friendly

Use allergy-free where required*


250 g oats*

100 g pinhead oats

100 g spelt flour

50 g wholemeal plain flour

250 g unsalted butter*

20 g water

0.5 tsp salt

1 medium egg


  1. Place 200g of oats into a blender and grind for a few seconds.
  2. Add the remaining 50g of oats, pinhead oats, spelt flour, wholemeal flour, butter, water, salt and egg to the blender.  Blend until well combined.
  3. Take the mixture out and bring together into a ball, wrap in cling film and place in the fridge for 30 mins.
  4. Preheat the oven to 180 degrees.
  5. Lightly flour a board and divide the dough into two pieces.  Roll out each piece and using a cutter, cut out round pieces and place in the oven on a baking tray.
  6. Bake for 8 mins then flip the oatcakes and bake for a further 8 mins.
  7. Once cooked leave on the baking tray for 2 mins to cool and then place on a wire rack to cool.  At this stage, the cookies will harden.
  8. Eat immediately or you can store in an airtight container for up to 1 week.

Serve and Enjoy.