Crisp Oatcakes

(Makes 8)

• 300 ml ½ pt 1 ¼ cups hot black tea
• 100 g/4 oz/ 2/3 cup mixed dried fruit (fruit cake mix)
• A pinch of salt
• 1.5 ml ¼ tsp bicarbonate of soda (baking soda)
• 15 g/ ½ oz/1 tbsp low-fat spread, melted
• 60 ml/4 tbsp hot water

Extra low-fat spread, or greasing

Low-fat spread and reduced-sugar jam (conserve) or marmalade, to serve

Put all the ingredients except the extra low-fat spread in a bowl and mix well to form a dough. Turn out on to a surface lightly dusted with oatmeal and roll out thinly to about a 25 cm/10 in round. Cut into eight wedges. Heat a heavy-based frying pan (skillet) and brush very lightly with a little extra low-fat spread. Add the oatcakes and cook the other side for 2-3 minutes. Cool on a wire rack then store in an airtight tin. Serve 2 per portion with a scraping of low-fat spread and reduced sugar jam or marmalade.

Serving suggestions: 2 crisp oatcakes with a scraping of low fat spread and reduced sugar marmalade; coffee or tea.