Rory Lovie’s cheesy oatcakes are delicious with butter, strong or soft cheese – but also irresistible on their own from the biscuit jar!
- Set oven to 180c/160c fan.
- Line a baking tray with parchment paper.
- Mix all ingredients and press together to make a nice dough. If you feel it’s still a bit dry add a splash more of boiling water.
- Roll out one a lightly floured work top until thickness of £1 coin. Cut using your desired cutter and place on to the baking tray. Re-roll out until all your dough has been used up.
- Place in oven for around 8-10 mins then turn the tray around in oven for another 8-10 mins for an even bake.
- Once slightly golden, place them on to a wire rack to cool down.
- Once cooled, store in a airtight container.
Thanks to chef Rory Lovie for sharing this recipe with us. Rory is a huge fan of oats – so much so that he says they would be his desert island food!
Rory is a highly-talented chef who oversees all menu activity at the award-winning Bridgeview Station, a restaurant housed within an iconic Victorian railway station at the heart of Dundee’s Waterfront, a short walk from the V&A Musem.
He has won many accolades including:
2013 Rising Star Young Chef of the Year
2013 Best Fine Dining Restaurant in Scotland
2010/11 Academy of Culinary Arts Team Semi-Finalist for Scotland