Watercress oat cakes

Watercress oat cakes

By
From
Good Better Green
Makes
20-40

The perfect biscuit for salmon pâté or Smoked Mackerel and Watercress Mousse, these are deliciously crumbly with a hint of fennel and a spicy aftertaste from the watercress. The uncooked dough will keep in the fridge for several days or can be tightly wrapped in clinglm and frozen. I usually bake one log and freeze the other for later use.

Ingredients

Quantity Ingredient
100g watercress, leaves and stalks
100g wholemeal spelt flour
200g medium oatmeal
1 tablespoon fennel seeds, toasted in a dry frying pan until fragrant
1 1/2 teaspoons baking powder
100g cold,unsalted butter, cubed
sea salt
freshly ground black pepper

Method

  1. Blitz the watercress in a food processor until Ÿnely chopped. Add the ¡our, oatmeal, toasted fennel seeds, a large pinch of salt, a small pinch of pepper and the baking powder, and pulse to mix.
  2. Add the cubed butter or coconut oil and process until the mixture comes together. Tip out onto the work surface and brie¡y knead. If it is too crumbly, knead in ice-cold water ½ teaspoon at a time, until the dough becomes malleable.
  3. Divide the dough in half and form two rectangular logs (I use the ¡at side of my large chef’s knife to get the sides smooth). Loosely cover with clingŸlm and refrigerate for 1 hour, or until completely Ÿrm.
  4. Preheat the oven to 180°C and line two baking trays with baking parchment.
  5. Remove one log from the fridge and slice into biscuits about 5mm thick. Arrange on the baking trays, leaving some space between each. Repeat with the other log. Bake for 25 minutes, until the cakes are golden and browning around the edges. Leave to cool on the baking trays. They keep well for several weeks, stored in an airtight container.
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