Oatcakes

We're out of eggs so I will try this way...

https://www.healthylittlefoodies.com/oatcakes/

Oatcakes
Made with simple, natural and wholesome ingredients these oatcakes are great for breakfast, lunch or as a snack.

Serves:36 Mini Oatcakes

Ingredients

95g (1/2 cup) Steel Cut (Pinhead) Oats * SEE NOTE 1
95g (1 cup) Rolled Oats
1/4 tsp Salt (Optional)
28g (2 tbsp) Butter (melted) *SEE NOTE 2

75ml (1/4 cup & 1tbsp) Hot water

Instructions

Preheat oven to 190c / 375F
Add the steel cut oats to a food processor and blend until you achieve a coarse flour-like consistency (see picture above for illustration). *SEE NOTE 3
Add the rolled oats to the blender and continue to blend until they also represent coarse flour.
In a large bowl, mix together the blended oats and salt (if using). Add the melted butter and mix through with your fingers.
Add the hot water and knead the mixture together. It will feel very wet, to begin with, but as you continue to knead the dough, the oats will absorb the water. Continue to knead until the mixture no longer feels sticky. *SEE NOTE 4
Form into a ball, sprinkle the work surface with some extra blended oats (or flour) and roll out to approx 3mm thick.
Cut your oatcakes with a cookie cutter into your desired shape, (I used a small circle cutter - 3.5cm / 1.5 inch and made 36 oatcakes) *SEE NOTE 5
Carefully place your oatcakes onto a baking tray and bake for 25-30 minutes, until dry and lightly golden. (Turn oatcakes after 15 mins)