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Lancashire Oat Cakes with Rollright and Piccalilli

  • 60 min
  • Makes 8
You will need

Equipment

Large heavy based saucepan
Mixing bowl
Large baking tray
Serving spoon

Ingredients

150g butter, browned in the pan then cooled
350g Oatmeal
1 tsp bicarbonate soda
50g Plain flour (for dusting)
Sea salt
160/170ml hot water

For Serving

Chicory leaves
Rollright cheese
Rosebud Piccalilli
Red seedless grapes, frozen (optional)

Lancashire Oat Cakes with Rollright and Piccalilli

  • 60 min
  • Makes 8
Method

Pre heat the oven to 185°C.

Place a heavy based saucepan on a medium heat. Add the butter and cook until it begins to colour then remove from the heat and add a dash of hot water to stop the cooking process. Make sure you stand back from the pan as it is likely to spit.

Put the oatmeal in a large bowl, add bicarbonate of soda, salt, butter and hot water, and stir well with a wooden spoon. Finally use your hands to bring the soft paste together.

Sprinkle your work surface with plain flour and roll out the dough, roughly 1cm thick. Use a cutter to mark out the rounds and leave to cool in the fridge for 30 minutes or so to stop shrinkage.

Place on a cold baking tray and bake in the oven for about 20-25 minutes. Remove from oven and allow to cool a little then place on a wire rack to cool completely.

To Serve

Serve up your freshly baked Lancaster oat cakes with Rollright cheese and Rosebud Piccalilli.

To add a hit of freshness, freeze a handful of red seedless grapes the night before, take them from the freezer 5 minutes before serving.

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