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Ingredients

120g Mornflake Stoneground Oatmeal Medium

80g spelt flour

½ tsp bicarbonate of soda

2 tbsp Haughton Honey

30ml water

1 tbsp olive oil

Pinch of salt

Method

Pre-heat the oven to 180°C.

Mix together the oatmeal, spelt flour, bicarbonate of soda and pinch of salt in a large bowl.

Add the honey, olive oil, and start to mix. Then gradually start to pour in the water bit by bit and mix until it forms a dough.

Sprinkle some flour and oatmeal onto a surface and roll out the dough until it’s about ½ cm thick. Use a 6cm round cutter to cut out the crackers. Re-roll the dough and repeat until you have used it all up.

Carefully transfer the honey oatmeal crackers onto a lined baking tray and place in the oven on the middle shelf.

Bake for 10 minutes until golden. Leave the tray to cool on a wire rack for 10 minutes before carefully transferring the honey oatmeal crackers off the tray onto the rack to cool fully.

Enjoy with Mrs Darlington’s chutney, Joseph Heler Cheshire Cheese, Fruits of the Forage Pickled Damson’s and a glass of Fruits of the Forest Elderflower, Rhubarb and Grapefruit Cordial.

Store the crackers in an airtight container and eat within 3-4 days.




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