Serves:

Make 10-20 oat cakes depending on size

Ingredients:

• 275g rolled oats
• Pinch of salt
• 2 tbsp raw or demerara sugar (optional)
• 75mls oil (e.g. light olive (so it’s light in flavour), canola (ideally cold pressed), rice bran oil)
•  75mls boiling water
• 1 tsp ground ginger
• 75g stem ginger
• Flour for rolling out

Method:

Pre-heat oven to 190 deg. fan, 200 deg. if not fan.

When the oven is at temperature, pour the oats onto a lined baking tray and bake in the oven for around 10 minutes until golden. Stir occasionally during this time to make sure the oats don’t burn.When the oats are golden, remove from the oven and allow to cool slightly.

Put about 3/4 of the oats into food processor along with the crystalized ginger (use the chopping blade) and blitz until they resemble course oatmeal (don’t blend into a flour, you don’t want it too fine).

Add the rest of the oats to the food processor along with the remainder of the ingredients and blend together until the mixture sticks together becomes a dough. Avoid over blending.

Turn the mixture out onto a board sprinkled with a little flour and roll out to a 5mm thickness (alternatively you can roll between 2 sheets of baking paper if you don’t want to use flour)

Cut into whatever shapes you like then place onto a lined and greased baking tray.

Bake in the oven for around 15-20 minutes until golden brown, if you like a really crispy oat cake (and you are making shapes which are easy to flip over!) you can bake 10 minutes one side then flip over for the remaining baking time.

Remove from the oven, allow to cool for a couple of minutes on the tray, then gently transfer to a wire rack to cool completely.

Store in an airtight tin.

Tips: Great on their own or served with cheese/grapes as part of a platter.

This recipe was created by Claire Turnbull for Kenwood New Zealand .