California Walnut Oatcakes with Apple Walnut Chutney
Course Snack
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Servings 12oatcakes
Calories 132kcal
Ingredients
Apple & Walnut Chutney:
800gBramley applespeeled, cored and diced
350glight brown soft sugar
100gCalifornia Raisins
150gCalifornia Walnut Halves
1onionchopped
2tspmustard seeds
350mlcider vinegar
Walnut Oatcakes:
50gCalifornia Walnut Halves
100gmedium oatmeal
75gwholemeal plain flour
¼tspsea salt
75gbutterdiced
To serve: Cheddar and blue cheeses
Instructions
Preheat the oven to 180oC, gas mark Grease 1-2 baking trays.
Place all the chutney ingredients in a large heavy based saucepan. Season, cover and cook for 15 minutes. Remove the lid and simmer for 20 minutes, stirring occasionally until the liquid has reduced and the fruit is soft. Allow to cool.
Meanwhile, make the oatcakes. Place the walnuts in a food processor and pulse until finely chopped. Add the oatmeal, flour and salt and pulse to mix evenly. Add the butter and process until the mixture is just beginning to come together. Add 1-2 tbsp water and mix again to give a soft dough but not sticky.
Roll out on a floured surface to 3mm thickness and using a 7cm round cutter, cut out 12 rounds. Place on the baking trays and cook for 15 minutes until just turning golden. Allow to cool slightly before transferring to a cooling rack.
Serve the oatcakes with the chutney and a selection of cheese.
Video
Notes
Salt - 0.10gCooks tipThe chutney will last for 2-3 weeks if put into sealed sterilized containers when still warm.