I have very fond memories of Mum making sweet oatcakes. They were always one of my favourites when growing up and I remember that I always insisted on eating them with lots of Cheshire cheese!! How times have changed!!
The other day, whilst sorting out old recipe books, I found a card on which was written the recipe for these oatcakes. Oh dear, rose-tinted spectacles fell off in an instant and my fond memories melted too on reading the ingredients!! It used normal wheat flour, golden syrup and – horror of horrors – margarine!! Needless to say I have adapted it. My version uses a gluten-free flour with butter and honey.
This recipe is meant as a treat, not as a daily nibble. It is still quite sweet, and it’s not good for our health to include too much sugar, whatever the source (although this is far better than refined white sugar or golden syrup!).
A biscuit provides a nice pick-me-up accompaniment to an afternoon cup of tea.
- 0.5 cups of chestnut flour
- 0.5 cups of rolled oats
- 1 tablespoon coconut sugar
- 2oz butter
- 2 tablespoons honey
- A pinch of Himalayan salt
- Preheat the oven to Gas Mark 3 – 4.
- Put all the dry ingredients into a bowl.
- Melt the butter over a low heat. Stir in the honey at the end (it may need a little time over the heat if crystallised).
- Make a well in the centre of the dry ingredients and add the warm liquid. Mix well. You may need to use your hands to help it stick together.
- Grease a baking tray.
- Taking a small teaspoon of the mixture at a time, shape into patties, and place on the baking tray, allowing for any spread.
- Bake for about 15 – 20 minutes.
- Allow to cool before removing from the baking tray.
- Store in an airtight tin.