Cheese Rosemary Oatcakes

Elevate your tea break with this easy recipe for Cheesy Rosemary Oatcakes. Paired with Wensleydale, apple and chutney, they’re a savoury British treat made to enjoy with Ahmad Tea English Tea No.1.

Cheese Rosemary Oatcakes

Difficulty

Easy

Time to Make

45 minutes

Blend

English Tea No.1

FEATURED TEA

English Tea No.1

Our English Tea No.1 is a fresh and elegant black tea with a subtle hint of bergamot. Blended to give a delicately balanced brew, it’s a tea for those who enjoy the finer things in life.

INGREDIENTS

140g Oat flour or Oatmeal (plus extra for dusting)
140g Porridge Oats
100g Mature Cheddar Cheese, Grated
100-120ml Boiling Water
75g Melted Butter
1 tbsp Finely Chopped Rosemary
Sea Salt & Cracked Black Pepper to taste

Method

1. Preheat oven to 180˚C. In a large bowl, mix oats, oat flour, seasoning, and rosemary. Add butter and water into a well in the centre, then stir to form a dough.

2. Roll out to 3–5mm thick, cut into circles, and bake on a lined tray for 25–30 mins until pale golden. Cool on a rack.

3. Serve with Wensleydale, apple slices & chutney.