Most people (such as my boyfriend) think that, after lettuce, oatcakes are the most boring food to exist on this planet. I on the other hand happen to disagree. I think that their gentle oaty fragrance, milky taste, crumbly texture and versatility as a food item in general are real competitive attributes to this tough little cookie in the snack world.
You can’t really have a slice of cheese with oreos, eat rye crackers dry, or enjoy a spoonful of pickle on a cereal bar. With oatcakes, you can do all of these things plus more. You name it, the oatcake can do it. It might be small, but it’s definitely at the top of the snack hierarchy.
Apparently, the name oat cake, though it’s actually more of a biscuit rather than a cake, came about in the UK, when cake was seen as a kitchen essential, a dietary staple in fact, so cakes were actually tax-free, just as with bread. Biscuits however were not. So to list something as a cake was financially beneficial for the producers. Though, I may be getting this story mixed up with the backstory for Jaffa Cakes- but interesting fact nonetheless right?!
Makes 4 large slabs
- 400g oatmeal
- 250ml water
- 65ml olive oil
- 1 tsp salt
- Preheat oven to 180C.
- With a wooden spoon, combine all ingredients together in a mixing bowl until a soft yet slightly stiff dough forms.
- Roll until half a centimetre thick.
- Cut into rounds or rectangles if you so wish- or simply leave in large slabs and place on a baking tray in batches lined with greaseproof paper.
- Bake for 15 minutes and allow to cool before storing in an airtight container.
Now tell me, am I right?! Taste it with everything edible in your house and it’s bound to work. If not, just add a bit of sugar or fat and I’m sure that’ll do the trick!