Oatcakes
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
This variation of traditional oatcakes is good with jam or cheese, on their own, or beside a bowl of soup.
Ingredients
- 2 cups / 500 ml oatmeal
- 1 cup / 250 ml whole wheat flour
- 1/2 cup / 125 ml brown sugar
- 1/2 teaspoon / 2.5 ml salt
- 1/2 teaspoon / 2.5 ml baking soda
- 1/2 cup / 125 ml cold butter cut in small cubes
- 1/2 cup / 125 ml warm water
Instructions
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Preheat oven to 325 degrees F / 170 degrees C.
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Line a baking sheet with parchment paper.
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In medium bowl, combine oatmeal, flour, brown sugar, salt and baking soda.
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Stir until ingredients are evenly mixed.
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Toss butter with dry ingredients, then cut into mixture with two knives or pasty cutter.
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When butter is thoroughly cut in, and mixture looks crumbly, sprinkle water over then stir in until a ball of dough forms.
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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.)
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Trim edges to make a rectangle, and cut dough into smaller rectangles or triangles.
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Reroll scraps and repeat until all dough is used.
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Bake for 20-25 minutes or until bottoms are lightly browned.
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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.