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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Amazing Dj Gabson
[email protected]Overall, I thought these oatcakes were just okay. They're not bad, but they're not great either. I probably won't make them again.
Ebenezer Obiri
[email protected]I'm not sure what I did wrong, but my oatcakes turned out dry and crumbly. I think I'll try using a different recipe next time.
Sunil Wahi
[email protected]These oatcakes are too thick for my taste. I think I'll roll them out thinner next time.
Moses James
[email protected]I had trouble getting the oatcakes to brown evenly. I think I'll try cooking them on a lower heat next time.
Rehman zain
[email protected]These oatcakes are a little bland for my taste. I think I'll add some salt and pepper to the batter next time.
Hassan Qureshi
[email protected]I added some dried cranberries to the batter and they turned out great! I think next time I'll try adding some nuts.
Neel Akash
[email protected]These oatcakes are a great make-ahead breakfast. I make a batch on the weekend and then reheat them during the week.
Zidi Baloch Zidibaloch123
[email protected]I love the versatility of these oatcakes. I've served them with everything from eggs and bacon to soup and salad. They're always a hit.
Bulelwa Ngesi
[email protected]These oatcakes are a great way to use up leftover oats. I always have oats on hand, so it's nice to have a recipe that I can use them in.
Hamutenya Venasiu
[email protected]I was surprised at how easy these oatcakes were to make. I'm not a very experienced baker, but I was able to follow the recipe easily and the oatcakes turned out great.
Razan Ji
[email protected]I love that these oatcakes are made with whole grain oats. They're a healthy and delicious way to start my day.
mark cook
[email protected]These are the best oatcakes I've ever had! The recipe is simple to follow and the results are amazing.
Elize Corneelse
[email protected]I've made these oatcakes several times now and they're always a hit. They're perfect for breakfast, lunch, or a snack.
Riyan Jahangeer
[email protected]These oatcakes are absolutely delicious! They're so easy to make and they taste amazing. I love the nutty flavor and the chewy texture.