Make these Strawberry oatcakes for a simple dessert when entertaining. Topped with whipped honey ricotta, they’re full of delicious flavour your guests will love.
Makes88
Cook time20 mins20 minutes
Prep time35 mins35 minutes, (+ cooling time)
(+ cooling time)
Ingredients
2 cups (300g) self-raising flour
1/2 cup (60g) oat bran
1 tsp baking powder
1/2 tsp ground cinnamon
Pinch of salt
125g chilled butter, chopped
2 tsp finely grated orange rind
1/3 cup (115g) honey
2/3 cup (160ml) buttermilk
2 tbs flaked natural almonds
200g fresh ricotta
250g strawberries, quartered
1 sprig thyme, leaves removed
1 tbs orange juice
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place flour, oat bran, baking powder, cinnamon, salt and butter in a medium bowl. Use your fingertips to rub the butter into the flour mixture until fine crumbs form. Stir in the orange rind, half the honey and ½ cup (125ml) buttermilk. Stir until a soft dough forms.
Step 2
Roll dough on a lightly floured surface until 1cm thick. Use a 7.5cm pastry cutter to cut 8 discs from the dough, rerolling scraps if necessary. Place on the lined tray. Brush with remaining buttermilk and sprinkle with almonds. Bake for 20 mins or until golden and well risen. Set aside to cool.
Step 3
Meanwhile, process the ricotta and 1 tbs of the remaining honey in a small food processor until smooth.
Step 4
Combine the strawberry, thyme, orange juice and remaining honey in a small bowl.
Step 5
Arrange the oatcakes on a serving platter. Top with the ricotta mixture and strawberry mixture.
Make these Strawberry oatcakes for a simple dessert when entertaining. Topped with whipped honey ricotta, they’re full of delicious flavour your guests will love.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place flour, oat bran, baking powder, cinnamon, salt and butter in a medium bowl. Use your fingertips to rub the butter into the flour mixture until fine crumbs form. Stir in the orange rind, half the honey and ½ cup (125ml) buttermilk. Stir until a soft dough forms.
Step 2
Roll dough on a lightly floured surface until 1cm thick. Use a 7.5cm pastry cutter to cut 8 discs from the dough, rerolling scraps if necessary. Place on the lined tray. Brush with remaining buttermilk and sprinkle with almonds. Bake for 20 mins or until golden and well risen. Set aside to cool.
Step 3
Meanwhile, process the ricotta and 1 tbs of the remaining honey in a small food processor until smooth.
Step 4
Combine the strawberry, thyme, orange juice and remaining honey in a small bowl.
Step 5
Arrange the oatcakes on a serving platter. Top with the ricotta mixture and strawberry mixture.
