CHEESE AND ROSEMARY OATCAKES

As it's Burns Night on the 25th January we usually have a family get together on the nearest weekend to this day.

I always like to serve oatcakes with cheese as part of the celebrations but I usually find them a bit dry. So this year I've decided to put a spin on tradition and have a go at a variation on them.

• 100g (4oz) rolled oats
• 100g (4oz) plain flour
• 2 tsp dried rosemary
• salt and freshly ground black pepper
• 50g (2oz) butter
• 100g (4oz) Mature Cheddar, grated
• 1tsp clear honey
• 3tbsp milk

First you need to combine the oats, flour, rosemary, salt and pepper in a bowl.

Add the butter and rub with your fingertips until they resemble breadcrumbs. 

Next you add the grated cheese and mix in well. 

In a small bowl mix together the honey and milk. 

Add the milk and honey to the bowl of dry ingredients and use your fingers to form a dough. 

If you find the mixture a little dry before rolling it out yo can add a splash more milk to help it bind together.

On a lightly floured surface roll out the dough to about 1cm thick and use a cutter to cut out small rounds.

Place these on a baking tray covered in greaseproof paper and cook for 15mins at 180degrees C. (although do check them at 10mins as mine took a bit less in the oven!)

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