Caraway oatcakes with stilton & damson jam
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Caraway oatcakes with stilton & damson jam

By Rosie Birkett

Lacing oatcakes with fragrant caraway seeds adds another dimension to a cheeseboard. Serve with stilton and damson jam as a final canapé at a party

  • Prep:20 mins
    Cook:25 mins
  • Easy

Nutrition per serving

  • kcal 82
  • fat 4g
  • saturates 2g
  • carbs 9g
  • sugars 0g
  • fibre 1g
  • protein 2g
  • salt 0.4g

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

Method

  1. 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. 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.

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