Oat Cakes

Serves 40

  • 2½ cups oat bran
    2/3 cup plain flour
    1/3 cup self-raising flour
    1/3 cup Bundaberg Caster Sugar
    1/4 cup firmly packed Bundaberg Rich Brown Sugar
    1 teaspoon salt
    125g butter, melted and cooled slightly
    1 egg yolk
    1/3 cup warm water
    to serve:
    cheeses such as blue vein or sharp cheddar, topped with quince paste.
1. Preheat oven to 170oC. Line 2 oven trays with baking paper.
2. Place oat bran, flours, sugar and salt in a large bowl and mix to combine.
3. Add butter, egg yolk and water and mix well.
4. Divide the dough in half. Place one portion of dough on a lightly floured surface and roll out one quantity of dough till about 3 mm thick. Use a round cutter to cut out shapes and place on prepared trays. The dough does not spread, so you can place them fairly close together. Prick with a fork to create a cross or pattern in the centre of each oat cake.
5. Bake 20-25 minutes or until pale golden colour. Cool on a cake cooler. 
6. Repeat with remaining dough.