Ingredients
Method
Preheat your oven to 190C/180C Fan / 350 F and grease or line a few baking trays.
Rub in the butter and flour.
- Measure the flour and add it to a large mixing bowl. Measure the butter and give your kids a butter knife to cut it into small pieces before adding that to your bowl.
- Using fingertips, rub the butter and flour together until your mixture looks like breadcrumbs. While your kids are doing that, add the salt to the mixture.
Add the oats.
- Measure the oats into a small bowl. If you want a coarser oat cake you can add them to your mixing bowl straight away. If, like us, you like your oat cakes to be a bit finer use a small mixer to blast the oats to a finer consistency before adding them to your bowl. We did half our oats to a fine powder, and the other half a little less to there was still some bite.
- Add some water to your mixing bowl and, using your hands, bring the mixture together into a ball. You'll need roughly between 60ml and 90ml. Don't add so much that your dough becomes sticky. We had to work the dough a little bit to make it come together into a ball.
Bake the oat cakes
- Roll the dough out onto a lightly floured work surface until it is around 3mm thick. Cut out the oat cakes using a round cutter. You can choose the size you like, but we used one that was roughly 7cm.
- Bake the oat cakes in the oven for 15-20 minutes. They're ready when they're starting to turn slightly brown and aren't soft any more.
- Remove from the oven and leave to cool for a few minutes. Put them on the wire rack to cool completely.