Best Basic Oatcakes Recipes
BASIC OATCAKES
From Time Life: Cooking of the British Isles. it says in Scotland they are traditionally buttered and served with herring or cheese but may also be spread with honey or jam
Provided by Michelle_My_Belle
Categories Lunch/Snacks
Time 30m
Yield 8 wedges, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Half a cup at a time, grate in electric blender 1 cup of the oatmeal.
- Combine that 1 cup of oatmeal, salt and baking power in a bowl.
- Stir in melted butter.
- When butter has been absorbed, stir in hot water, 1 tsp at a time untill you've made a smooth but firm paste.
- Roll mixture into a ball.
- Place on wax paper sprinkled with 1/4 cup remaining oatmeal.
- Roll ball in oatmeal until completely covered.
- Spread another 1/4 cup oatmeal over the table and roll ball flat (to about an 8 inch circle 1/8 in thick) over the oatmeal.
- Cut into 8 pie shaped wedges.
- Place leftover 1/4 cup oatmeal on baking sheet and carefully move wedges onto sheet.
- Bake on middle rack for approx 15 minutes or until light brown.
- Turn off heat and open oven door and leave the baking sheet in for 4-5 minutes, until wedges are firm and crisp.
- Serve immediately.
Nutrition Facts : Calories 161.7, Fat 5.1, SaturatedFat 2.2, Cholesterol 7.6, Sodium 335.4, Carbohydrate 23.8, Fiber 3.5, Sugar 0.5, Protein 5.7
OATCAKES
Originally a Scottish recipe. Very little sugar and no white flour. Easy to make and a wonderful addition to breakfast.
Provided by EArlene
Categories Bread Quick Bread Recipes Biscuits
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
- Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
- Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
- Bake in the preheated oven until golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 199 calories, Carbohydrate 24.7 g, Cholesterol 20.3 mg, Fat 9.5 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 5.2 g, Sodium 351.3 mg, Sugar 0.6 g
OATCAKES
Brown sugar highlights the natural nuttiness of the oats in these toothsome tea cakes. Martha made this recipe on Martha Bakes episode 609.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 32
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spread 1/2 cup rolled oats on a rimmed baking sheet and bake until light golden and fragrant, 8 to 10 minutes. Cool then transfer to a food processor; process until finely ground. Add flour, sugar, coarse salt, and pepper; pulse until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add 3 tablespoons cold water and pulse until dough just comes together, adding up to an additional tablespoon as needed.
- Turn dough out onto plastic wrap, shape into a rectangle and wrap in plastic. Chill for 45 minutes. Transfer chilled dough to a sheet of parchment paper. Sprinkle with remaining ¼ cup oats and roll into a 10-by-12-inch rectangle. Using a fluted pastry wheel, cut into thirty-two 2 1/2-by-1 1/2-inch rectangles. Sprinkle with flaky sea salt. If dough becomes soft, chill for 15 minutes.
- Arrange bars an-inch apart on two parchment-lined baking sheets. Bake until golden, 28 to 30 minutes. Transfer to a wire rack to cool.
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