These impressive oatcakes make a delicious addition to any gathering.
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.
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.
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.
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 analysis per serving (22 servings)
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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