It's worth making oatcakes for the nice, guilt-free feeling when eating them. You think you’re eating goodness itself and that it isn’t going to make you fat. It must be all that chewing – it usually takes longer to go through an oatcake (especially sprinkled with whole tough pinhead oats, see below) than munch any old biscuit. That and the fact that they are not particularly sweet, they don’t taste buttery and, frankly, sometimes resemble something made of sawdust. That of course goes for shop-bought, not mine!
I do like a good oatcake - a few years ago I used to go through my oatcake period: lunch consisted of an apple, a banana and an oatcake or two. Which kind of shows clearly the difference between those and regular sweet biscuits - the latter not commonly eaten as lunch (although actually I know a few people who might prove the opposite…)
To woo the righteous brigade: they are gluten-free and only contain three spoonfuls of sugar (although the clean/paleo posse don’t seem as fazed by sugar as they should be). Definitely good for your gut with all the high fibre content, but oatmeal apparently also lowers bad cholesterol levels while providing bags of nutrients.
Right - so we can bake a batch, tuck in and feel very virtuous about it! Original recipe - Dan Lepard’s from Short and Sweet.