Rosemary & Pepper Oatcakes

I was lucky enough to spend most of Friday afternoon hosting an afternoon tea at The Soho Hotel, in the name of work. Their sandwiches, cakes and scones were delicious - the eclairs being the stars of the show! I was still a bit caked out when I came to getting my cookbook out this morning. So, I decided to bake something savoury today and found this recipe for oatcakes in a copy of Feel Good Food magazine. I love oatcakes, especially with a really good cheese and chutney, but have never made them before. I added some chopped rosemary to the recipe as I thought it would go nicely with the black pepper and have some in my window box not being used enough! I bought some lovely Mrs Kirkham's Lancashire cheese to go with them from Good Taste, a newly opened and much needed deli up the road.

The Recipe

50g plain flour

150g oatmeal (I used coarse)

2 tspn ground black pepper

1/2 tspn salt

fresh rosemary cut into small pieces

125g unsalted butter, diced

milk, to glaze

1. Heat oven to 200c, gas 6. Grease a baking sheet. Put all the ingredients , except the milk, in a food processor and blend until the mixture starts to bind. Add 2-3 tbspn cold water and mix until it forms a firm dough.

2. Roll the dough out thinly on a floured surface. Use a pastry cutter to cut out rounds. Place on the baking sheet and brush with milk before sprinkling each one with some extra salt and pepper.

3. Bake for about 15 minutes until just beginning to colour. Leave to cool on a wire rack.