Caraway oatcakes with stilton & damson jam
Recipe information
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Cooking:
20 min.
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Servings per container:
-
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Source:

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.