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.
