Oat cakes are useful; you can eat them with just about everything from jam to cheese to yoghurt to stew, and as these ones only have 4 ingredients they are really easy to make. Technically they could be made without the hazelnuts, but then they wouldn't taste quite as nice!
I've used instant porridge oats to make fine, crumbly cakes, but normal porridge oats also work well. You can making them healthier by using low-fat spread instead of butter, and add in a little salt or herbs if you like.
Prep time: 10 min
Cooking time: 8 min per side
75g instant porridge oats
25g ground almonds ( or hazelnuts or any other ground nut of your choice)
50g butter (or low fat spread)
about 100ml of cold water
1. Pre-heat oven to abut 150°C.
2. mix the dry ingredients together, and rub in the butter.
3. Add the water in slowly unitl a soft, fairly dry doagh is formed
4. Place on a baking tray and roll out to quite thin
5. Score the dough with a pallet knife to form squares. I normally get a 4 by 5 grid with 100g of dough.
6. Bake for about 8 min in the middle of the oven on each side, or until golden and firm.
7. Eat hot with butter or allow to cool and munch at will.
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