Name: Caraway oatcakes with stilton & damson jam
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Ingredients for - Caraway oatcakes with stilton & damson jam

1. 80g butter

2. 100g jumbo rolled oats

3. 100g normal oats

4. 60g light spelt flour , plus extra for dusting

5. 1 tsp sea salt

6. 1 tsp baking powder

7. ½ tsp golden caster sugar

8. 1 Tbsp caraway seeds

9. stilton & damson jam, to serve

How to cook deliciously - Caraway oatcakes with stilton & damson jam

1 . Stage

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 . Stage

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.