Bill's Rona oatcakes from River Cottage Every Day (page 87) by Hugh Fearnley-Whittingstall

  • porridge oats
  • medium oatmeal

  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Nut butters

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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  • Rutabaga on May 17, 2015

    I'm not entirely sure what to make of these oatcakes. Perhaps because I was so excited to make them, I couldn't help but be let down when they turned out differently from what I had expected. While this should have been obvious for a recipe with no sugar and only neutral oil, I was still surprised to find them bland and dry on their own - in contrast with a type of oatcake my grandmother makes that is enriched with milk, butter, and sugar. But as Fearnley-Whittingstall rhapsodizes over eating them with marmalade and cheese, I decided to do likewise, and found they were quite tasty when topped with Norwegian snofrisk (creamy goat cheese) and berry jam. The dough was pretty difficult to work with, requiring a lot of flour to keep it from sticking to the work surface, which I hope didn't toughen them.

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