Rosemary Oatcakes

Recipe by
Total Time:
30 minutes
Serves: 4-6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Easy

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  • 2 cups rolled oats
  • 3 rosemary sprigs, leaves chopped
  • 1 cup all purpose flour, plus extra for dusting
  • ¾th tsp. baking powder
  • Pinch of salt
  • 6 tbsp. chilled unsalted butter, diced
  • ½ cup milk

How to Make Rosemary Oatcakes

  • Place the oats and rosemary in a food processor and process until they resemble bread crumbs.
  • Add the flour, baking powder, salt and process again.
  • Add the butter, then process until it is mixed in.
  • With the motor still running, pour in the milk through the feed tube until the dough forms a ball.
  • Turn the dough out onto a floured surface and roll out to about ¼ inch thick.
  • Cut out 20-24 circles, using a 2-2 ½ inch plain cookie cutter, re-rolling the leftover dough as necessary.
  • Place on a baking sheet and bake in a preheated oven, at 375 degrees F for 12-15 minutes, until golden at the edges.
  • Transfer to a wire rack to cool.
  • Store in an airtight container.