If you’re looking for a savoury Christmas snack then these star-shaped butternut squash oatcakes are for you.
They are very easy to make – in fact they’re perfect for little ones to help with. They are going to feature as our final mini chefs session for the year.
Makes 24-36 (depending on size)
150 grams ground oats
100g butternut squash purée (or sweet potato purée)
50g grated cheese (use vegan cheese if needed)
2 tablespoons sesame seeds (optional)
2 tablespoons cold water
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- Cover two baking trays with non-stick baking paper. Place 150 grams of ground oats into a mixing bowl.
- Add 100g butternut squash purée and 50 grams grated cheese.
- Mix well – you may need to use your hands.
- Add cold water half a tablespoon at a time and continue mixing together until it comes together into a rough dough.
- Knead for a minute or so until smooth.
- Lightly flour a work surface and roll out with a rolling pin or the long flat side of a glass or bottle until it is about the thickness of a £1 coin.
- Cut out with your cookie cutter into shapes then place onto your prepared baking tray. If you don’t have a cookie cutter you can use a mug to make circles.
- If liked press a few sesame seeds into each one.
- Bake in your preheated oven for 10-15 minutes (smaller oatcakes will cook quicker) until golden brown on top.
- Remove and cool on a wire cooling rack.
- When cool store in an airtight container or in the freezer.
Adapted from this recipe by Sneaky Veg.