Spiced beetroot chutney
Serve this vividly coloured beetroot and orange chutney with cheeses and cold meats. It's delicately spiced with cinnamon, cloves and coriander seeds.
Seeded oatcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes about 20
Skip to ingredients
- 50g butter
- 100g medium oatmeal
- 100g plain flourplus extra for dusting
- 1 tsp bicarbonate of soda
- 2 tsp poppy seed
- 2 tbsp sesame seed
Nutrition: per serving
- kcal63
- fat3.5g
- saturates1.5g
- carbs7g
- sugars0.1g
- fibre0.6g
- protein1.4g
- salt0.3glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Melt the butter in a small pan, then allow to cool slightly. Tip all the dry ingredients into a bowl, with ½ tsp salt, then pour in the butter. Add 5-6 tbsp boiling water and combine to make a firm dough.
step 2
Turn out the dough onto a lightly floured surface, then roll out until about 0.5cm thick. Cut into small squares, then bake for 12-15 mins until golden. Leave to cool for a few mins, then transfer to a wire rack and cool completely.
