Cheddar Cheese and Rosemary Oatcakes
Prep. Time:
20 minutes
Baking Time:
20 minutes
Total Time:
55 minutes
Serves:
About 30 oatcakes
In the second week of the very first Bake Off series, David chose to honor a deeply traditional British biscuit: the oatcake. These rustic savory crackers have Scottish and Northern English roots stretching back centuries, originally made with little more than oats, fat, and salt. David elevated the humble oatcake with sharp cheddar cheese and fragrant rosemary, transforming a utilitarian staple into something worthy of the finest cheese board. The combination is inspired: earthy oats, sharp aged cheddar, and the piney warmth of rosemary create a biscuit that is simultaneously homey and sophisticated.
Ingredients
Instructions
Prepare the Oat Flour:
Place 1 cup of the rolled oats in a food processor. Pulse until finely ground but retaining some texture; you are not aiming for powder. Transfer to a large mixing bowl.
Combine the Dry Ingredients:
Add the remaining 1 cup whole rolled oats, flour, finely grated cheddar, minced rosemary, fine sea salt, black pepper, and baking soda to the bowl. Whisk thoroughly to combine, ensuring the rosemary and cheese are evenly distributed throughout.
Cut in the Butter:
Add the cold butter cubes to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, work the butter into the mixture until it resembles coarse breadcrumbs with some pea-sized pieces remaining. Work quickly to keep the butter cold.
Add the Water:
Drizzle 3 tablespoons cold water over the mixture. Mix with a fork until the dough begins to clump together. Add additional water one tablespoon at a time, just until the dough holds together when pressed. Do not overwork or add excess water; oatcakes should be short and crumbly, not tough.
Chill the Dough:
Gather the dough into a ball, then flatten into a disc. Wrap in plastic wrap and refrigerate for 15-20 minutes to firm up.
Prepare for Baking:
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Roll and Cut:
On a lightly floured surface or between two sheets of parchment paper, roll the dough to approximately ⅛-inch thickness. The dough may crack at edges; simply press it back together. Using a 2½-inch round cutter, cut out oatcakes. Gather scraps, re-roll once only, and cut additional oatcakes.
Arrange and Finish:
Transfer oatcakes to prepared baking sheets, spacing about 1 inch apart. Prick each oatcake 2-3 times with a fork to prevent puffing. Sprinkle with flaky sea salt if desired.
Bake:
Bake for 18-22 minutes, rotating pans halfway through, until oatcakes are golden at edges and firm to the touch. They will crisp further as they cool.
Cool and Store:
Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely before serving or storing. Store in an airtight container at room temperature for up to 1 week.
