Curry oatcakes

    35 min

    These curry oatcakes are a great twist on a national favourite. Oatcakes are a great accompaniment to stews, casseroles, or meat dishes.


    Dorset, England, UK
    6 people made this

    Serves: 4 

    • 55g (2 oz) margarine
    • 150ml (1/4 pt) water
    • 85g (3 oz) plain flour
    • 1 pinch bicarbonate of soda
    • 2 teaspoons curry powder
    • 1 pinch salt
    • 225g (8 oz) medium oats

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat the oven to 220 C / Gas 8. Line a baking tray with baking parchment.
    2. In a small saucepan over a high heat, combine the margarine and water until boiling then remove from the heat.
    3. In a medium bowl, combine the flour, bicarbonate of soda, curry powder, salt and oats. Slowly, add the melted butter until the dough binds but is not too sticky. On a floured surface, roll out the dough thinly to about 1cm (1/2 in) in thickness.
    4. With a biscuit cutter, cut out discs and place on the lined baking tray.
    5. Bake for 15 minutes in the preheated oven until the oatcakes are firm.


    This recipe calls for medium oats, this refers to the grade which can range from very fine through to the rougher coarser variety.
    If you prefer, the curry powder can be substituted for 1 teaspoon celery seed.

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    Reviews in English (1)


    Easy to make, nice with mango chutney  -  07 Dec 2017