Ingredients Jump to Instructions ↓

  1. 120g (4 1/2 oz) porridge or rolled oats

  2. 50g (2oz) plain flour

  3. 50g (2oz) wholemeal flour

  4. tsp salt

  5. 80g (3oz) room temperature butter

  6. 1 tsp fennel seeds

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180°C (350°F, gas mark 4). Place all the ingredients in a food processor and pulse until well blended. With the motor on, add 3-4tbsp of water, 1tbsp at a time, until it comes together to make a firm dough.

  2. Roll dough out thinly on a floured surface until 3-4mm thick. Cut into fingers or triangles and arrange on non-stick baking sheets. Bake for 7-10 mins until pale golden.

  3. Leave to cool for a few minutes then transfer to a wire rack and leave to cool completely. Store in an air-tight container for at least a week.


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