Vegan Oatcakes

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Ca. 5 min.

2. 2

   In a large bowl, combine the oat flour, rolled oats, baking soda, and salt.

   Ca. 2 min.

3. 3

   Add the melted vegan butter and warm water to the dry ingredients.

   Ca. 1 min.

4. 4

   Mix everything together until a stiff dough forms.

   Ca. 2 min.

   Kokkens note: If the dough is too dry, add a tiny bit more water, a teaspoon at a time. If it's too wet, add a little more oat flour.

5. 5

   Turn the dough out onto a lightly floured surface (using oat flour) and knead briefly until smooth.

   Ca. 2 min.

6. 6

   Roll the dough to about 3mm (1/8 inch) thickness.

   Ca. 3 min.

7. 7

   Cut out rounds using a 6-7cm (2.5-3 inch) cookie cutter or knife, then transfer them to the prepared baking sheet.

   Ca. 3 min.

   Kokkens note: You can re-roll the scraps to make more oatcakes.

8. 8

   Bake for 15-20 minutes, or until the oatcakes are lightly golden and firm.

   Ca. 20 min.

   Kokkens note: Baking time can vary by oven; keep an eye on them to prevent burning.

9. 9

   Let them cool completely on a wire rack before serving.

   Kokkens note: They crisp up as they cool.