I saw a picture of these on Flickr whilst looking for various oatcake images and they looked so delicious that they we had to have the recipe. Dawn, who took the original picture and also listed the recipe, has kindly allowed us to use both. The original source of the recipe was from a bag of flour from Arrowhead mills, Boulder, Colorado.
- 1 cup quick-cooking oats
- 1 cup oat flour (see Chef's notes)
- ¼ teaspoon sea salt
- ¼ teaspoon mustard powder
- 4 tablespoons softened butter
- 1 cup mature Cheddar cheese, grated
- Up to ½ cup warm water
- Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
- Add the dry ingredients to a bowl and mix well
- Fold in the softened butter
- Mix in the cheese
- Add as much of the water as is needed and knead into a pliable dough
- Divide the dough in two and roll into two rounds, about 5 cm (¼”) thick
- Score each round into 4 farls and bake on a lightly greased for 20 minutes
- Substitute mustard powder with a mix of paprika and cayenne pepper
- Substitute Parmesan cheese for Cheddar
Quick-cooking oats, quick oats, easy oats, quick oatmeal, quick-cooking oatmeal, are the same thing.
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