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Super Quick Buttered Oatcakes |
Finger foods are so good for babies. Not only do they help develop hand to mouth co-ordination they provide an opportunity to let our baby try out a whole host of new tastes and textures. These little oatcakes are so easy to make, nutritious and make an ideal snack to carry with you for those times when you’re out and about and your baby needs something to nibble on...
Tip: Toddlers and older children love making these so let your baby’s’ older brothers and sisters get involved too!
Tip: These little biscuits make a great snack for older children and adults topped with cream cheese, cucumber and tomato. Alternatively, serve them alongside a selection of delicious cheeses at your next dinner party and really impress your guests!
Buttered Oatcakes
Makes 10-15
225g fine oatmeal
Pinch bicarbonate of soda
1 tbsp sunflower oil
6 tbsp boiling water
- Put oat meal and add bicarbonate of soda in a bowl
- Add the oil and water slowly to make a stiff dough. Leave for a few minutes to allow to swell.
- Roll out thinly, on a surface dusted with oatmeal and using cookie cutters cut into any shapes you like shapes or alternatively, to make them easy for your baby to hold cut them into fingers.
- Place on a baking tray and bake at 180°C/350°F/Gas Mark 4 for 25 minutes. Do not allow to brown.
- Place on a wire wrack to cool and butter one side to serve.
- Store in an air tight container for up to 5 days.
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