Light Bites Baking Sides

Wild Garlic Oatcakes

These mouthwatering homemade oatcakes are surprisingly easy to make. Once you’ve got to grips with the method, you can adapt the recipe to swap the wild garlic for seeds or nuts in the autumn.

10 minutes prep, 20 minutes cook

Serves 15

Ingredients

1 tsp lard

15g butter

125g medium oats, plus extra for sprinkling

Pinch of baking soda

Pinch of salt

1 tbsp finely wild garlic stalks

75ml boiling water

Method

Preheat the oven to 180°C if you are baking the oatcakes. Melt the lard and butter in a small butter saucepan over low heat.

Put the oats, baking soda, salt, and wild garlic in a mixing bowl. Add the butter and lard, and enough water to make a moist dough. Turn the dough out onto a work surface that is liberally sprinkled with oats, and roll the dough out as thinly as possible.

Cut in rounds with a cookie cutter, and either cook on a lightly oiled griddle, until the edges curl up, or bake in an oven for 20 minutes, turning the oatcakes over after 15 minutes of baking. Wait to cool, and serve with cheese and chutney.