Fennel seed oatcakes

Silvana Franco's oatcakes, flavoured with fennel, chilli or cheddar, are the ideal accompaniment to cheese
By Silvana Franco
Fennel seed oatcakes
  • Rating:
  • Serves: 6-8
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes plus cooling
  • Effort: easy



  • 120 g rolled oats
  • 100 g plain flour
  • 0.5 tsp salt
  • 1 tsp fennel seeds
  • 80 g butter, at room temperature
  • 4 tbsp water


1. Preheat the oven to 180C/gas 4. Place the oats, flour, salt, fennel seeds and butter in a food processor and pulse until well blended. 2. With the motor on, add the water a tablespoon at a time until the mixture comes together to form a firm dough. 3. Roll the dough out thinly on a floured surface until 3-4mm thick. Cut into fingers or triangles and place on non-stick baking sheets. 4. Bake for 5-7 minutes until pale golden. 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 up to a week. For chilli oatcakesReplace the fennel seeds with 1 tsp dried chilli flakes. For cheddar oatcakesAdd 1/2 tsp English mustard powder and 50g finely grated mature Cheddar cheese to the food processor along with other ingredients.

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