THE DAIRY KITCHEN
Spiced Oatcakes with Camembert
By THE DAIRY KITCHEN
Makes
30
Difficulty
Medium
Preparation
15 MINS
Cooking
15 MINS
Oatcakes are a traditional biscuit enjoyed for centuries across the UK. They also happen to make the most delicious, textural, flavoursome accompaniment to cheese. Here we've spiced them and paired them with brie and sour cherry preserve.
Ingredients
2 cups oat bran1/2 cup plain flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon mixed spice
1 tablespoon brown sugar
75g butter, softened
1/2 cup water
Greek-style sour cherries in syrup* or chopped fresh cherries, for serving
1 wheel ripe camembert, at room temperature, for serving
Handy Tips
* Greek-style sour cherries in syrup are available in jars from continental delicatessens and specialty food stores.
Store leftover oatcakes in an airtight container for up to 1 month.
Method
- Combine oat bran, flour, baking powder, salt, spice and sugar in a large bowl.
- Heat butter and water in a small saucepan until just melted, stir into dry ingredients using a metal spoon. Turn onto a lightly floured surface and knead mixture together with hands until pliable.
- Divide dough into 3 portions and roll out each portion to a 5mm thickness. Using a 5cm fluted cutter, cut out biscuits and transfer to a baking paper lined oven tray.
- Bake oatcakes at 180°C for 15-20 minutes or until just golden and transfer to a wire rack for cooling.
- Serve oatcakes topped with a wedge of cheese and a sour cherry.
