serves / makes 12 Medium Sized Oatcakes


  • 250g gluten free oatmeal or ground gluten free porridge oats
  • 25g dairy free butter, melted
  • 1/2 teaspoon of bicarbonate of soda
  • Pinch of salt and pepper
  • 150ml hot water (100ml boiling, 50 ml cold)


  1. Preheat the oven to 180 oC and line two baking sheets with tinfoil or parchment paper
  2. Put the oatmeal in a large bowl, or if using porridge oats grind them in a blender
  3. Add the bicarbonate of soda and salt and mix in with the oatmeal
  4. Add the melted butter and hot water
  5. Stir until a soft ball is formed
  6. Dust a worktop with gluten free flour or oatmeal
  7. Roll out the dough to the thickness you would like your oatcakes
  8. Cut out with a cookie cutter and place on the baking sheet
  9. Bake in the oven for 15 minutes
  10. Allow to cool in the baking sheet for 10 minutes and then transfer to a cooling rack

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