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Walnut Oatcakes and Apple Crisps

These two recipes are delicious as they are easy; the perfect addition to a cheeseboard and an afternoon beverage.

Apple Crisps


1⁄2 cup (110 gm) caster sugar
1⁄2 cup (125ml) water
2 granny smith apples, sliced paper-thin

Serves 4


Preheat oven to lowest possible setting — 100°C (212°F) is ideal. Combine sugar and water in a small saucepan, stir over medium-high heat until sugar dissolves. Bring to the boil, cook for 1 minute and cool. Dip apple slices into sugar syrup and place in a single layer on baking paper-lined oven trays. Cook until just crisp but not coloured (about 20–25 minutes), checking frequently Cool completely and store in an airtight container between layers of baking paper until needed. Perfect served with aged cheddar.

Walnut Oatcakes


1 1⁄2 cup (225gm) wholemeal flour
3⁄4 cup (80gm) oatmeal
3⁄4 cup finely chopped walnuts
100 gm butter, coarsely chopped

Makes about 20


Preheat oven to 180°C (356°F). Process flour, oatmeal, walnuts, butter and a teaspoon of salt in a food processor until mixture resembles coarse crumbs, add 2/3 cup of water and process until a dough forms. Roll out on a lightly floured surface to 3mm thick, cut into rounds using a 7cm-diameter cutter and place on a baking paper-lined oven tray. Bake until pale golden (about 20–30 minutes). Cool completely on oven tray and store for up to 1 week in an airtight container. Great served with a ripe triple-cream cheese.