How to make stem ginger oatcakes – recipe — theguardian.com

I remember when oatcakes were the lacklustre alternative to crackers on a cheeseboard, but they seem to be dominating supermarket shelves these days. My children are certainly swayed by all the newfangled flavours, and they are most keen on (no surprises here) the sweet varieties. Baking your own oatcakes is a doddle, plus you can reduce the sugar, making them a great lunchbox snack. If you keep a cylinder of the uncooked dough in the fridge (it keeps for up to a week), you can slice off rounds and bake the oatcakes fresh as and when needed.

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