Healthy crunchy oatcakes

Yesterday, I've baked Sables again. I've doubled the ingredients so that they (hopefully) last longer because last time I made them, my brothers emptied the cookie jar a day after! While they're indulging themselves on these, I've opted for a healthier choice of biscuits- OATCAKES.

When I was studying in the UK, I remember constantly buying oatcakes, especially during the exams period. My friends would then eye me suspiciously and call me health freak, because they wonder why I'm so fond of oatcakes which to them, are kinda 'yuck!', tasteless and too dry. But again, that's the reason why my second name is Health freak, because I like them despite they have no particular taste. I like them 'cause they're sssooo healthy!

From Jill Norman's The Cook Book, I quicky gathered my ingredients, rolled up my sleeves & set to work. And I don't regret the least bit to have baked these ever-so-dry-tasteless-yucky-for-you-but-yet-very-healthy-oatcakes-for-me! They are not as bad as you think. At least I won't feel guilty to munch them the whole day long. To tell you the truth, I prefer them to cereal bars and flapjacks.

Ingredients

• 200g fine oatmeal + extra for rolling & sprinkling.
• 1/2 tsp bicarbonate of soda
• 1/2 tsp fine sea salt
• 2 tbs double cream (you might want to add more when cutting the dough.)
• 3 1/4 tbs milk
• 3 1/4 tbs water

Procedure

1. Mix together oatmeal, soda and salt in a bowl. In a small recipient, stir the cream, milk & water together then add to the dry ingredients. Stir to form a very thick paste that will stifeen as it rests. Cover and leave for 15mins to firm.
2. Preheat the oven to 350F and lighty dust the work surface with more oatmeal. Roll out the dough carefully until it is 3-5mm thick. Keep sliding a palette knife underneath the dough to prevent it from sticking to the surface.
3. Using an 8cm diameter cutter, cut discs from the dough. Transfer to a dry baking tray. Cut out discs until you finish all the dough.
4. Sprinkle with extra oatmeal and bake for 15-20mins until the oatcakes are dry and lightly tinged with brown around the edges. Allow to cool on a wire rack. Store in an airtight container.