1 cup rolled oats
100g Lewis Road Creamery Butter
½ cup wholemeal plain flour
2 tbsp plain flour
¼ tsp bicarbonate of soda
1 ½ tbsp. brown sugar
1 tbsp mill
Sea salt for garnish (optional)
Preheat the oven to 180°C.
Using a food processor, add the rolled oats and process until finely chopped.
Add the butter, wholemeal flour, plain flour, bicarbonate of soda and brown sugar and pulse until crumbly.
Finally add the milk and pulse until the mixture comes together. Turn the dough out onto a lightly floured surface and knead until smooth.
Divide the dough into 2 halves and roll each half between sheets of baking paper until about 3mm thick.
Cut the dough into 4cm squares and using a spatula, carefully place them onto a baking tray lined with baking paper.
Sprinkle the top with sea salt if desired.
Bake the oat cakes for 15-20 minutes or until lightly browned.
Cool them on the tray for 5 minutes before transferring onto a wire rack to cool completely.
Serve them with a cheddar or blue cheese and dollop of fruit past or jam.
Makes about 24 crackers.