1833 Cheese Oatcakes

  • Serves: 4
  • Level: easy

    • A simple cheesy oatcake recipe to accompany your cheese.


    Prepared using:

    Barber's 1833 Vintage Reserve Cheddar Barber's 1833 Vintage Reserve Cheddar
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    • 100g 1833 Vintage Reserve Cheddar, grated
    • 140g Oat flour or Oatmeal, extra to flour surface
    • 140g Porridge oats
    • 100-120ml boiling water
    • 75g melted butter
    • 1 tbsp finely chopped rosemary
    • Sea salt and cracked black pepper

    1. Step 1

      Preheat your oven to 180˚C. In a large bowl combine the oats and oat flour, season and add chopped rosemary. Make a well in the middle and pour in your melted butter and boiling water.

    2. Step 2

      Next combine the oatcakes into a biscuit dough and roll out on a floured surface so it is 3-5mm thick. Cut out with a 6-7cm cookie cutter and place onto a lined baking tray. Re-roll the trimmings and cut out any remaining oatcakes.

    3. Step 3

      Bake for 25-30mins until they start to turn pale golden in colour. Allow to cool on a wire rack. Serve with sliced cheddar and chutney. Store the oatcakes in an airtight container.

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