INGREDIENTS

85g ATT Raw Turmeric Butter
110g unbleached spelt flour (or plain flour)
1/2 tsp salt
1 tsp baking powder
225g rolled oat flour
cold water, to bind dough

METHOD

Preheat the oven to 190 C. Line a baking tray with baking paper.
In a food processor blitz the rolled oats until you have fine flour. Then add the spelt flour and butter. Process until the mixture resembles fine breadcrumbs. Add the salt, baking powder and enough cold water to bind the dough. Add the water in small amounts so you don’t end up with a dough that is too sticky. Turn the oatcake dough out onto a floured surface and roll out. Cut into discs using a cookie cutter, and if you have a milk jug or sugar bowl with a cut glass pattern in the base, dip this in flour and use it to impress a stamped pattern onto your oatcakes. Place on the prepared baking tray and bake for 15 to 20 minutes until firm. Cool on a cake rack before adding to a cheese board or enjoying with a cup of tea.