Makes 15 two-inch diameter oatcakes
a knob of butter for greasing the baking sheet
1/4 cup buttermilk
1/4 cup honey (warm temperature and liquid)
1 1/2 cups rolled oats (avoid quick or instant oats)
1 cup all-purpose flour (I tend to use gluten free)
1 teaspoon finely ground dried sage leaves
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chilled butter, cut into pieces
Preheat oven to 180°C. Butter 2 large baking trays.
Mix the buttermilk and honey together until completely combined. Set aside.
Place oats, flour, baking soda, salt and sage in a medium sized bowl. Whisk well.
Using your fingertips or a pastry cutter, cut in the butter until the mixture looks like a coarse meal.
Add the buttermilk and honey combination and stir just until it forms dough.
Cut the dough in half. Set aside one half.
Roll out one half of the dough on a floured surface until it is 1/4 inch in thickness. Using a cookie cutter or glass, cut out rounds or shapes.
Place the cut dough pieces on the buttered baking sheets.
Gather the scraps of dough, re-roll and continue cutting them out. Then continue with the other half of dough.
Bake the oatcakes 10-15 minutes or until the edges are just turning golden brown. Don’t overcook!
Let cool slightly before eating or cool completely and store in the refrigerator in a tightly covered container for up to three days.