Ok, I’m in love with oatcakes. At least this recipe. In celebration of national oatmeal month (January) I dove into my collection of recipes to find some outstanding ones using oatmeal. I almost overlooked this one.
Oatcakes are savory biscuits (although sweet ones are out there) that are like crackers, and are great served with tea as a crisp alternative to cookies. My kids love them, and lathering them up with a small spread of cream cheese and a raspberry or cherry jam makes them irresistible.
Lots of recipes call for cutting them into rounds, but I find cutting them into squares or rectangles gets rid of the problem of excess dough you need to reroll – just roll out the dough into a square or rectangle, and cut into smaller versions. I docked mine with the tip of a fork, but that isn’t necessary.
Some recipes call for nothing more than oatmeal, butter, and baking soda, with some hot water to bind it together. I add some brown sugar and a bit of salt to bring some flavor. These crackers are good with just about anything. If you add another tablespoon of brown sugar, they turn into almost a sweet and simple oatmeal cookie.
- 1 cup old fashioned oats (oatmeal)
- 4 tablespoons butter, room temperature
- 3 tablespoons all purpose flour
- 1 tablespoon brown sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons hot water
- Preheat oven to 350 degrees F.
- Place oatmeal in a blender and pulse a couple of seconds until the oatmeal is ground. Place in a bowl.
- Add in the flour, brown sugar, baking soda and salt.
- Cut in the butter with your fingers until the mixture resembles course meal and the butter has been mixed in.
- Add in the hot water, and with a spoon mix into a ball.
- Place on a lightly floured work surface and roll out into desired thickness. Cut into rounds, or into squares. If there is any leftover, roll out again and cut.
- Bake in the preheated oven for about 13 minutes, then flip each over and return to oven for about 2-3 minutes more, until the oatcakes are crisp and light browned.
- Let them cool, and enjoy.
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