These cute and crunchy little parmesan oatcakes were so easy to whip up in the Bellini and are perfect for entertaining. Great to serve with cheese, dips or paté as an alternative to crackers. My kids also loved them and so I think they will feature regularly in school lunchboxes come February. I found the original recipe in an old issue of Donna Hay Celebrate Magazine – Donna Hay, always comes up with the goods 🙂
- 1 cup (80g) rolled oats
- 125g butter
- 125g plain flour
- 1 tsp baking powder
- 50g parmesan cheese (grated)
- 1 tbsp brown sugar
- ¼ cup (62g) milk
- Pinch salt
- Preheat oven to 160⁰C.Use the sharp blades.
- Chop the oats in the jug for 10 sec, speed 7.
- Cut the butter into chunks and add to jug. Mix for 5 sec, speed 5 and repeat if needed.
- Add the flour, baking powder, parmesan, sugar, milk and salt and mix for 4 sec, speed 4. Then 6 sec, speed 6.
- Knead the dough using the knead function or if you have an old Bellini 10 sec, speed 6 followed by 1 min, speed 1.
- Roll dough into a sausage about 5 cm in diameter and wrap in cling wrap.
- Freeze for 30 minutes and then slice into rounds.
- Place on baking trays lined with baking paper and bake for 20 min or until golden.
- Cool on wire racks and serve.
Tips for Parmesan Oatcakes
- You can also roll the dough out flat and use cookie cutters, I just find the cookie sausage easier.
- Depending on the weather, you can also place in the fridge for 30 minutes instead of the freezer. I think the freezer makes it easier to cut.
- These have a subtle flavour, you could zing them up by topping with chilli flakes, rosemary or poppy seeds before baking.