OATCAKES
This is my best attempt to duplicate Scottish oatcakes, which I had previously only had from a box (brands such as Nairn). I don't know how they would compare to homemade oatcakes in Scotland or Ireland, although in my search for a recipe, I've found that there are many varieties, including sweet or yeast-leavened. This recipe is based on one I found in a Saturday Evening Post many years ago--which I adapted, lost, and then had to recreate from memory. However, I am quite pleased with the final result! Everyone seems to love them. I think they are traditionally served with cheese, butter, jams, etc. but we just eat them plain. (Note: You may use up to 1 tsp. of salt, or no salt at all, as in the original.)
Provided by TapestryThreads
Categories Breads
Time 1h10m
Yield 16 2x3-inch oatcakes, 16 serving(s)
Number Of Ingredients 5
Steps:
- Put oats into an electric blender and grind to a coarse flour consistency (more or less, according to your preference).
- Mix oats with baking powder and salt in a mixing bowl.
- Rub in butter until mixture is the texture of coarse crumbs.
- Stir in water to form a stiff dough.
- Pat dough evenly into a greased 9x13-inch pan (about 1/4 inch thick).
- Using a table knife, cut into 16 rectangular pieces. Prick all over with a fork, if desired. (Alternatively, chill, roll out, and cut into rounds.).
- Bake at 325 degrees for one hour.
- Cool in pan and break apart. Store in airtight container.
Nutrition Facts : Calories 83.9, Fat 3.8, SaturatedFat 2, Cholesterol 7.6, Sodium 116.5, Carbohydrate 10.2, Fiber 1.5, Sugar 0.2, Protein 2.5
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Jose Arturo Loza
[email protected]These oatcakes are a great way to use up leftover oats. They're also a healthy and delicious breakfast option. I like to add a bit of fruit or nuts to the batter for extra flavor and nutrition.
Aasmi Rai
[email protected]I'm a big fan of oatcakes, and this recipe is one of my favorites. The oatcakes are crispy on the outside and soft on the inside, with a slightly sweet and nutty flavor. I love them with butter and jam, or with avocado and a poached egg.
mogaji seyi
[email protected]These oatcakes are the perfect comfort food. They're warm, hearty, and filling. I love them on a cold winter morning with a cup of hot coffee.
Jaja Khan
[email protected]I'm always looking for new and interesting ways to cook with oats. These oatcakes are definitely a winner! They're easy to make, delicious, and a great way to start the day.
Zain Ul Abdien
[email protected]These oatcakes are a great way to get your daily dose of oats. They're also a good source of fiber and protein. I like to make a batch on the weekend and then reheat them throughout the week for breakfast or lunch.
iitsgaby
[email protected]I love the simplicity of this recipe. Just a few basic ingredients and you have a delicious and satisfying breakfast treat. The oatcakes are also very forgiving, so you don't have to worry about them being perfect. They're always good!
Gurpreet Narang
[email protected]These oatcakes are a great way to use up leftover oats. They're also a healthy and delicious alternative to traditional pancakes or waffles. I like to add a bit of fruit or nuts to the batter for extra flavor and nutrition.
Michelle Russelburg
[email protected]I've made these oatcakes several times now and they're always a hit. They're so versatile and can be served with sweet or savory toppings. I love them with butter and jam for breakfast, or with avocado and salsa for lunch. They're also great as a sna
Sarmad Farooqui
[email protected]These oatcakes were a hit at my brunch party! I made a double batch and they disappeared quickly. Everyone loved the combination of the oats, honey, and spices. I also appreciated that the recipe was so easy to follow.
Blaizy Ice
[email protected]I'm not a huge fan of oats, but I was pleasantly surprised by these oatcakes. They were crispy, flavorful, and had a great texture. I especially liked the addition of honey and cinnamon. I served them with scrambled eggs and avocado, and it was a del
Abyot Mershaye
[email protected]The oatcakes were a bit dry for my taste, but I think that was because I used rolled oats instead of oat flour. Next time I'll try using oat flour and see if that makes a difference. Otherwise, the recipe was easy to follow and the oatcakes had a nic
Eyes DaMenace
[email protected]These oatcakes were so easy to make and incredibly delicious. The dough came together quickly and easily, and the oatcakes cooked up beautifully in my cast-iron skillet. I loved the combination of the nutty oats, the sweetness of the honey, and the h
Khann Marwat
[email protected]I tried the oatcakes recipe and they turned out perfectly! They were crispy on the outside and soft on the inside, with a slightly sweet and nutty flavor. I added a bit of cinnamon and nutmeg to the dough for some extra flavor, and they were a hit wi