I’m a big fan of Nairn’s Ginger Oatcakes and some slices of cheddar, so I’m going to try and bake my own version. I’ll be following Felicity Cloake’s recipe, but adding in ginger in various forms: ground, fresh grated & stem.
It starts with toasting the oatmeal. Medium oatmeal and porridge oats were easy to find, pinhead I couldn’t find, so I just used oatbran.
It gets mixed up with the various gingers, and butter that’s melted in equal parts boiling water.
Then roll out on oatmeal sprinklings, and I used hexagon cutters for waste-less tessellation, which has the added bonus of looking like a Settlers of Catan board :D
I went with quite a small cutter. The Nairn’s ones I have to break in half to fit on half a slice of cheddar.So this size should me more convenient.
Onto a baking tray.
Bake for 20 minutes at 180C fan, then flip, and bake for another 10 minutes.
Then eat with cheddar! Mmm…
Not a Nairn’s oatcake. Not s crispy, and different flavour. But still really good :)
2 thoughts on “Ginger Oatcakes”
The hexagon shape really suits the oatcakes. I’ve not come across having to toast the oats before making up into biscuits.