Flaxseed Oatcakes
May 2021
I was tempted to suggest that this was a rare Scottish recipe from the Highlands, but in fact it is simply my way to reduce the carbs in traditional oatcakes by substituting flaxseed (also known as linseed) for oats. These are ideal slathered in butter while still warm, topped with cheese or prettied up with cream cheese, smoked salmon and dill for an occasion. They can be flavoured with chopped rosemary, black onion (nigella) seeds or a whole host of other flavours.
They are also good for lunchboxes. If you can find golden flaxseed, the colour will be more golden than the darker variety but both do the job.
Ingredients - Serves 6
SERVES 6/MAKES 36 BISCUITS
75g (2 1/2 oz) rolled oats
75g (2 1/2 oz) ground golden flaxseed (linseed)
1/4 teaspoon bicarbonate of soda
30g (1oz) butter
scant 1 teaspoon salt
Cut two pieces of baking parchment the size of your largest oven tray and set aside.
Use a food processor (not a small one or the mixture will stick to the sides) to grind the oats into a flour. Add the remaining ingredients plus 3 tablespoons of water and whizz together for a few seconds until the mixture is well combined. If the mixture is very dry, add another teaspoon of water and whizz again.
Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
Put one piece of baking parchment on to the work surface and transfer the dough on to it. Put the other piece of baking parchment over the top and roll out the pastry into a rough rectangle. Peel off the top sheet and neaten the rectangle by cutting it with a cook’s knife and patch working pieces of the dough off and adding them in as necessary. The rectangle should be 5mm (.in) thick. Slide the parchment with the dough on to the oven tray.
Now shape the oatcakes by cutting 5 lines across and 5 lines down with a cook’s knife to divide the dough into 36 smaller rectangles/squares.
Alternatively, you can leave the dough whole and break it into shards of oatcakes after cooking. Bake for 10–12 minutes, then leave to cool to room temperature.
Serve straight away or store in an airtight container for up to 5 days.
