Homemade Oatcakes

Homemade Oatcakes
These salt-free alternatives to shop-bought biscuits are great for teething babies, or as a finger food. Add a dip to make them even more delicious. 

600g rolled oats

¼ tsp baking soda

2 tbsp white vegetable shortening ( We used Cookeen refined vegetable fat available in your local supermarket.)

300ml water

Preheat your over to 180C. Place your oats in a food processer and blend until they resemble a coarse flour. Add in your baking soda.

Place the shortening in a saucepan with the water. Gently heat until the shortening melts.

Add enough of the liquid to the oatmeal mixture to make a firm dough.

Transfer the dough to a piece of parchment paper. Roll out the dough until it is approx. one-eighth of an inch thick.

Use a round cutter to cut out circles. Place the oatcakes onto the baking sheet and bake for12-15 minutes.

Remove from the oven and transfer to a cooling rack. Store in an airtight container for up to one week.

Makes 12 servings

Main ingredients

Recipe Type
Snacks, Babyfood

Storage and Texture
4mth+: Finger food is not suitable before 6mths.
6mths+: Serve as a finger food, with a sauce to dip. Store in your 8oz Portion Pots.
Writer Siobhan is the owner of Mummycooks.ie, who want to inspire, educate and empower parents to feed their children healthy, home-cooked food. Her blog is a great resource for feeding your child with lots of tips and recipes.
For more advice and some great family-friendly recipes, check out the Mummycooks website.
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