Cheddar Cheese and Rosemary 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 These rustic savory crackers have Scottish and Northern English roots stretching back centuries, originally made with little more than oats, fat, and salt.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.
- Time: 55 min
Source: Relaxed Recipes
Ingredients
- Prepare the Oat Flour
- Place 1 cup of the rolled oats in a food processor. Pulse until finely ground bu
- Combine the Dry Ingredients
- Add the remaining 1 cup whole rolled oats, flour, finely grated cheddar, minced
- Cut in the Butter
- Add the cold butter cubes to the dry ingredients. Using a pastry cutter, two kni
- Add the Water
- Drizzle 3 tablespoons cold water over the mixture. Mix with a fork until the dou
- Chill the Dough
- Gather the dough into a ball, then flatten into a disc. Wrap in plastic wrap and
- Prepare for Baking
- Preheat oven to 350°F . Line two baking sheets with parchment paper
- Roll and Cut
- On a lightly floured surface or between two sheets of parchment paper, roll the
- Arrange and Finish
- Transfer oatcakes to prepared baking sheets, spacing about 1 inch apart. Prick e
- Bake
- Bake for 18-22 minutes, rotating pans halfway through, until oatcakes are golden
- Cool and Store
- Cool on baking sheets for 5 minutes, then transfer to wire racks to cool complet