Crispy Cheddar and Chive Oat Cakes

Shopping list

• 200 g certified gluten-free rolled oats

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• 100 g mature Cheddar cheese — grated

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• 3 tbsp fresh chives — finely chopped

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• 50 g gluten-free plain flour blend — plus extra for dusting

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• 1 tsp baking powder — certified gluten-free

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• 50 g unsalted butter — cold, cubed

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• 1 piece egg — beaten

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• 2 tbsp milk

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• 0.5 tsp fine sea salt

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• 0.25 tsp ground black pepper

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Step by step

1. 1

   Preheat the oven to 180 °C (160 °C fan). Line a large baking tray with baking parchment.

2. 2

   In a food processor, pulse the oats until they resemble coarse breadcrumbs. Tip into a mixing bowl.

3. 3

   Stir in the flour, baking powder, salt and pepper. Rub in the butter with your fingertips until the mixture resembles fine crumbs.

4. 4

   Stir through the grated Cheddar and chopped chives. Add the beaten egg and milk, then mix until the dough just comes together.

5. 5

   Turn onto a lightly floured surface and roll out to about 1 cm thick. Use a 6 cm round cutter to stamp out cakes, re-rolling scraps as needed.

6. 6

   Arrange on the prepared tray, spacing slightly apart. Bake for 18– 20 minutes until golden and firm to the touch.

7. 7

   Cool on a wire rack. Store in an airtight tin for up to 3 days.