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Monday 16 January 2012

Recipe of the day - Oatcakes

This recipe is an age old Scottish cookie popular served with tea, old cheddar and jam.  They are full of healthy carbs, low in sugar and salt and work well for an on-the-go energy boost.  Better yet, kids love them!  This version has been tweaked for your home oven - giving you a crisp oatcake with a delicious oaty flavour.

yield: 2 dozen

2/3 cup butter
2/3 cup shortening
1 cup brown sugar
3 cups rolled oats
1 cup all purpose or whole wheat flour
1 cup oat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup water

1.  Preheat the oven to 350'F. In a mixing bowl or the bowl a stand mixer fitted with the paddle attachment, cream together butter, shortening and brown sugar.

2.  Add all remaining ingredients and mix on low speed until mixture forms a dough like mixture.

3.  Scoop heaping tablespoons and place on parchment lined baking trays.  Using your fingers as a spatula press each cookie down to flatten slightly.  They don't spread so  you want to press them into the size and shape you desire.  The thinner you press them, the crisper they will be.  Bake for 18 minutes or until lightly golden and crispy.  If you have a convection option on your oven, this is the time to use it!

PS - I hope you enjoy these as much as our family does!  Also, a big thank you to both With the Grain Cafe and London House Bed and Breakfast for being contributors to this great recipe.

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