This variation of traditional oatcakes is good with jam or cheese, on their own, or beside a bowl of soup.
Author: Ketchup With That
Ingredients
2cups/ 500 ml oatmeal
1cup/ 250 ml whole wheat flour
1/2cup/ 125 ml brown sugar
1/2teaspoon/ 2.5 ml salt
1/2teaspoon/ 2.5 ml baking soda
1/2cup/ 125 ml cold buttercut in small cubes
1/2cup/ 125 ml warm water
Instructions
Preheat oven to 325 degrees F / 170 degrees C.
Line a baking sheet with parchment paper.
In medium bowl, combine oatmeal, flour, brown sugar, salt and baking soda.
Stir until ingredients are evenly mixed.
Toss butter with dry ingredients, then cut into mixture with two knives or pasty cutter.
When butter is thoroughly cut in, and mixture looks crumbly, sprinkle water over then stir in until a ball of dough forms.
Turn dough onto lightly floured surface and roll about 1/4-inch / .65 cm thick. (If you prefer a softer oatcake, roll the dough out 1/2-inch / 1.25 cm thick.)
Trim edges to make a rectangle, and cut dough into smaller rectangles or triangles.
Reroll scraps and repeat until all dough is used.
Bake for 20-25 minutes or until bottoms are lightly browned.
Let cool completely on wire rack.
Recipe Notes
For a change, add 1/3 cup finely chopped dried cranberries to the dough after the butter has been cut in and before the water is added.