Ingredients Makes 20 -30
250 gms rolled oats;
50 gms sesame seeds;
3 tablespoons poppy seeds;
Pinch of salt;
100 ml boiling water;
2 tablespoons runny honey;
7 tablespoons extra virgin olive oil
Combine oats, seeds and salt in a large bowl, make a well in the middle. Pour in the boiling water, honey and extra virgin olive oil, and stir with a wooden spoon to form a soft dough. (note - I used Quick Oats in this batch)
Shape dough in to 20 balls the size of a walnut. Place on a non-stick baking sheet and flatten with your hand to make an 8 cm round. Bake in a preheated oven (180°) for about 15 mins until golden.
Remove oatcakes from oven and cool on wire rack.
Serve with a wedge of cheese – Manchego or by choice - and a bunch of grapes.