Walnut & raisin oatcakes
Walnut & raisin oatcakes might be a good recipe to expand your hor d'oeuvre recipe box. One serving contains 97 calories, 2g of protein, and 5g of fat. For 12 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 40. A mixture of sugar, oil, rolled oats, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 35 minutes. 26 people were glad they tried this recipe. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by BBC Good Food. Overall, this recipe earns a rather bad spoonacular score of 14%. Walnut-Raisin Bread, Raisin Walnut Bread, and Walnut Raisin Sweet Potato are very similar to this recipe.
Servings: 40
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
¼ tsp baking powder
4 tbsp milk
175g soft butter
100g caster sugar
300g rolled oats
140g wholemeal flour
50g raisins, roughly chopped
50g walnut, finely chopped
oil, for greasing
Equipment:
oven
pastry cutter
baking sheet
Cooking instruction summary:
Heat oven to 180C/160C fan/gas 4. Dissolve the baking powder in the milk. Beat the butter and sugar until pale and creamy, then mix in the oats, flour, raisins, walnuts and milk to make a stiff dough. Tip the dough onto lightly floured surface and roll out until about 1cm thick. Cut into circles with a 5cm pastry cutter, place on an oiled baking sheet, then bake for 15 mins until lightly golden. Leave to cool, then serve with cheese. Can be baked up to 2 days ahead and kept in an airtight container until serving.
Step by step:
1. Heat oven to 180C/160C fan/gas
2. Dissolve the baking powder in the milk. Beat the butter and sugar until pale and creamy, then mix in the oats, flour, raisins, walnuts and milk to make a stiff dough.
3. Tip the dough onto lightly floured surface and roll out until about 1cm thick.
4. Cut into circles with a 5cm pastry cutter, place on an oiled baking sheet, then bake for 15 mins until lightly golden. Leave to cool, then serve with cheese. Can be baked up to 2 days ahead and kept in an airtight container until serving.
Nutrition Information:
covered percent of daily need
