Wild Garlic Oatcakes
So simple yet delicious, I use a touch of buttermilk in these oatcakes. They are a great way to showcase seasonal wild garlic and they taste exceptional with cheese and chutney. If you're having a cheese course for Easter Day, why not plan an Easter walk to include some wild garlic foraging, and then give these a go? With their vibrant green colour, they'll make a beautiful spring display for your Easter table during a cheese course.
Makes about 16 oatcakes
Ingredients
Equipment
1. Wash and chop the wild garlic leaves. Then, use an electric hand blender to combine the wild garlic with the buttermilk.
2. Preheat the oven to 170°C fan (190°C non fan). In a large bowl, mix the oatmeal, salt and bicarbonate of soda. Then, rub in the butter until it resembles fine breadcrumbs.
So simple yet delicious, I use a touch of buttermilk in these oatcakes. They are a great way to showcase seasonal wild garlic and they taste exceptional with cheese and chutney. If you're having a cheese course for Easter Day, why not plan an Easter walk to include some wild garlic foraging, and then give these a go? With their vibrant green colour, they'll make a beautiful spring display for your Easter table during a cheese course.
Makes about 16 oatcakes
Ingredients
- 50ml buttermilk
- 20g wild garlic leaves
- 300g medium oatmeal (I use Shipton Mill's)
- 1 tsp salt
- 1 tsp bicarbonate of soda
- 30g butter
- 50ml recently boiled water
Equipment
- Round cutter (the size is up to you. I use a 68mm round cutter)
- Rolling pin
- Baking tray lined with baking parchment
1. Wash and chop the wild garlic leaves. Then, use an electric hand blender to combine the wild garlic with the buttermilk.
2. Preheat the oven to 170°C fan (190°C non fan). In a large bowl, mix the oatmeal, salt and bicarbonate of soda. Then, rub in the butter until it resembles fine breadcrumbs.
3. Create a well in the centre and pour the wild garlic buttermilk into it. Use a wooden spoon to mix it in, then pour the recently boiled water to create a sticky dough.
4. Sprinkle more oatmeal over your work surface and press the dough into a round disc. Use a rolling pin (rubbed with more oatmeal) to achieve an even thickness. The thickness is up to you (aim for around 5mm to 1cm maximum) but bear in mind that this will have a bearing on cooking time. Use the cutter to cut out discs and place these on the prepared baking tray.
5. Bake for approximately 20 minutes, or until the bottom of each oatcake is lightly browned. Transfer to a cooling tray and, when cold, to an airtight tin. They will stay fresh for about 1 week.