Rather late today l’m afraid, but not my fault l hasten to add. There l was blogging away nicely this but wondering why my oatie photos wouldn’t upload. Much cursing later l realised that the internet and l were no longer at one with eachother. In fact we had parted company for quite a while and l had been blogging away to an empty cyberspace all on my own. Good old Demon (my server) have only just come back on line this evening, so here l am. Better late than never………
With the weather so horrid yesterday, Idgy and l spent some happy time in the kitchen messing about with the eatables. I made my favourite Rosemary Oatcakes and thought l would share them with you.
Idgy made her favourites – cup cakes. These are flavoured with banana and walnuts and taste fab. Bit too fab really as l have felt obliged to eat them non stop.
So there you have it, the almost missing post for today.
- 3 1/2 oz wholemeal flour
- 1 1/2 oz medium or fine oatmeal
- 1/2 teaspoon baking powder
- pinch of salt
- 2 oz butter
- 1 tablespoon muscovado sugar
- 1 tablespoon rosemary fresh 1/2 if dried
- Milk to mix
- Mix the flour, oatmeal, salt, baking powder and chopped rosemary. Rub in the softened butter and the sugar. Now add the milk a little at a time, you only need enough to make a dough and no more.
- Roll out to 1/8 - 1/4 inch thick and cut into rounds for a traditional oatcake shape. Place on baking paper on oven tray and bake in a moderate oven for approx 15-20 mins or until golden.
- This recipe makes 15 nice sized oatcakes. They are just perfect with butter and cheese. Try them with thyme as well for a change. I do them for dinner parties to finish off the cheese course perfectly. They are also great made smaller and used with a dollop of cream cheese and salmon as an appetiser.