The Great Australian Bake Off

These impressive oatcakes make a delicious addition to any gathering.


  • Oatcakes

  • 400g fine oatmeal

  • 400g medium oatmeal

  • 200g pinhead oatmeal

  • 2 teaspoons table salt

  • 2 teaspoons caster sugar

  • 2 teaspoons baking powder

  • 100ml sunflower oil

  • 1L boiling water

  • Goats cheese filling

  • 500g soft goats cheese

  • ¾ cup pomegranate molasses

  • 2 cups fresh parsley

  • 1 cup fresh basil

  • Salt and pepper to taste

  • 2 Lemons

  • 1 fresh pomegranate


  • 1.

    For the oatcakes, preheat the oven to 160°C. Mix all dry ingredients in mixer bowl with dough hook until combined. Add the oil and water; mix until a soft dough has formed. Turn out onto bench dusted with pinhead oatmeal, leave to rest for a few minutes.

  • 2.

    Roll out dough to 2-3mm thick. Use circular cutter to cut out 72 rounds. Of those, cut a small shape (a heart, a clover, a star etc.) out of 36 using a cutter. Place all on baking paper lined trays and bake for 20-30 minutes or until crisp, but not too dry as they will harden as they cool.

  • 3.

    For the goats cheese filling, chop herbs finely; fold into cheese little by little to taste. Mix in pomegranate molasses to taste. Season with salt, pepper and lemon to taste. Place into piping bag with a plain tip.

  • 4.

    To assemble, on 36 of the plain oatcakes, pipe a generous amount of filling and top each with a cut-out top biscuit. To decorate, split the pomegranate in half and, over a bowl, hit the back of the fruit with a wooden spoon so the seeds fall out. Place a single seed on the exposed filling of each biscuit, bejeweling them!

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 326kj
  • Fat Total 11g
  • Saturated Fat 4g
  • Protein 9g
  • Carbohydrate 50g
  • Sugar 25g
  • Sodium 369mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department

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