Everyone enjoys an oatcake with their cheese platter and combining the great taste of smoked Bacon is an added bonus. They are relatively simple to make and keep well in a sealed container.
You will need to prepare in advance some chicken skin and smoked Bacon.
1st thing is to preheat your oven to 180oC. Line a small tray with aluminium foil and lay the strips of smoked Bacon on it along with the chicken skin with a couple of sage leaves under the chicken skin, bake for 20-25 mins until crisp. pour off the oil into a small saucepan and kept warm.
60g wholewheat flour
1/2 tsp bicarbonate of soda
80g Oil from the Bacon & chicken skin with 70ml of hot water
Large pinch of salt
1/2 tsp sugar.
Place all the dry ingredients in a large bowl, mix together and make a well in the middle, add the warm liquid and mix to a dough.
Roll out the pastry between two sheets of greaseproof paper to a 5mm thickness.
Cut out into whatever shape and size you want and bake on a lined baking sheet in the oven for 15-20min.
Remove and allow to cool on a cooling wire. Enjoy with a mature cheddar and a glass of Port.