Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
8
Low
Nutrition per serving
Calories97.7 kcal (5%)
Total Fat3.1 g (4%)
Carbs14.9 g (6%)
Sugars0.2 g (0%)
Protein2.9 g (6%)
Sodium466.6 mg (23%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Start by preheating the oven to 190C and then if using rolled oats place them into a food processor and chop on high speed for about 15 seconds to ensure the oats are less coarse.
Rolled Oats220gStep 2
Transfer the oats to a large bowl. Melt the butter and add to the bowl with the salt. Stir the butter into the oats, before adding the hot water and blending with the oats to form a stiff dough. Try to push the dough together into a crumbly ball, adding a bit more water if necessary to bind it, and turn onto a lightly floured surface.
butter20g
salt2 tsps
water100mlStep 3
Roll the dough out until very thin - around 3mm. Using a round cookie cutter, cut the dough into discs and place on a baking sheet - no grease required.
Step 4
Place the trays into the oven and bake for between 15-20 minutes, flipping the oatcakes over half-way through baking to ensure an even colour. The finished oatcakes should not be brown, but rather a slightly darker colour than the original dough.
Step 5
When ready, remove and allow to cool on a wire rack.
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