Package these tasty oatcakes up with a gorgeous cheese such as the Époisses shown here and a small knife or cheeseboard.
300 grams butter, softened
½ cup caster sugar
1¼ cups plain flour, sifted
¾ cup wholemeal flour, sifted
1 tablespoon each poppy seeds and sesame seeds, lightly toasted
4 teaspoons cold water
1½ cups rolled oats, ground quickly in a food processor
Preheat the oven to 190°C.
Beat the butter and sugar together in a large bowl until pale and fluffy. Combine the flours, salt and seeds in another bowl and stir to combine. Add the dry ingredients to the butter mixture, then add the water and stir until the mixture just comes together.
Place the mixture on a lightly floured surface and gently knead the oats into the dough. Continue until all the oats are combined with the mixture, then the divide the dough in half.
Shape each portion into a ball then roll out into circles, roughly 5 mm thick. Use a 5 cm cutter to cut rounds from the mixture and place them on trays lined with baking paper. Re-shape any extra dough and cut more oatcakes until all the mixture has been used.
Bake in batches for 10-13 minutes or until cooked and lightly golden around the edges. Allow to cool on the trays for a few minutes before transferring to cooling racks. Store in an airtight container for up to 2 weeks.
Makes about 50