Caraway oatcakes with Stilton and damson jam

• butter↗80g g
• large rolled oats↗100g g
• regular oats↗100g g
• light spelt flour↗60g g

  plus extra for dusting

• sea salt↗1 tsp tsp
• baking powder↗1 tsp tsp
• golden sugar↗½ tsp tsp
• caraway seeds↗1 tbsp tbsp
• Stilton↗

  & damson jam, for serving

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Gently melt the butter. In a bowl combine the oats, spelt flour, salt, baking powder, sugar and caraway seeds. Add the melted butter and stir to coat all the oats. Gradually add up to 80 ml of hot water, a little at a time, until you obtain a dough that holds together.

2. 2

   Lightly dust the work surface with flour and roll out the dough to a thickness of 0.5 cm. Using a round cutter 5 cm in diameter, cut out biscuits and place them on a lined baking tray. Bake for 20–25 minutes until crisp and golden, then remove from the oven and cool on a wire rack. They can be made a day ahead and stored in an airtight container. To serve, spread with butter and add Stilton and a spoon of damson jam.