Old Fashioned Oatcakes...sort of.

Old Fashioned Oatcakes...sort of.

I've received a couple of recent requests for a good old fashioned oatcake recipe and although I'd made them before I have to say I wasn't a big fan. I do love oatmeal though but the oatcakes I'd tried before were a little plain and boring without a lot of flavor, so I set out to make some that I would actually eat and enjoy.



Some very old recipes I've seen use lard or shortening, very little sugar, no spices and plain water to bring the dough together; no wonder they were so boring. Simple frugal ingredients that were always
on hand made many a sustaining oatcake over the years though, I'm sure.

In this recipe, I've used butter and part brown sugar for extra flavor, a touch of spice to compliment the oats and evaporated milk to bring the dough together and to add a little richness. The result: finally, an oatcake to actually crave. The texture is still quite dense and satisfying and even one with a morning cuppa would make an adequately substantial breakfast. They are the perfect, grab and go
breakfast too. You oatcake purists can omit the spices for plain oatcakes if you prefer.

Makes about 8 large oatcakes

Sift together:

• 1 1/2 cups flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 cup sugar
• 1/4 cup brown sugar
• pinch salt

Rub in ( or pulse in using a food processor)

• 3/4 cup cold butter, cubed

Toss in:

• 1 1/2 cups large rolled oats

Add:

• 1/2 cup undiluted evaporated milk (not condensed milk)

Toss together with a wooden spoon until a soft dough forms. Roll the dough out on a lightly floured board to a 1/2 inch thickness and cut out the oatcakes with a 3 inch biscuit cutter or an inverted drinking glass.

Place on a parchment lined cookie sheet and bake in a 350 degree F oven for 18- 20 minutes. Cool on a wire rack. These will keep fo several days when stored in an airtight container.

Old Fashioned Oatcakes...sort of.

I've received a couple of recent requests for a good old fashioned oatcake recipe and although I'd made them before I have to say I wasn't a big fan. I do love oatmeal though but the oatcakes I'd tried before were a little plain and boring without a lot of flavor, so I set out to make some that I would actually eat and enjoy.



Some very old recipes I've seen use lard or shortening, very little sugar, no spices and plain water to bring the dough together; no wonder they were so boring. Simple frugal ingredients that were always
on hand made many a sustaining oatcake over the years though, I'm sure.

In this recipe, I've used butter and part brown sugar for extra flavor, a touch of spice to compliment the oats and evaporated milk to bring the dough together and to add a little richness. The result: finally, an oatcake to actually crave. The texture is still quite dense and satisfying and even one with a morning cuppa would make an adequately substantial breakfast. They are the perfect, grab and go
breakfast too. You oatcake purists can omit the spices for plain oatcakes if you prefer.

Makes about 8 large oatcakes

Sift together:

• 1 1/2 cups flour
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1/4 cup sugar
• 1/4 cup brown sugar
• pinch salt

Rub in ( or pulse in using a food processor)

• 3/4 cup cold butter, cubed

Toss in:

• 1 1/2 cups large rolled oats

Add:

• 1/2 cup undiluted evaporated milk (not condensed milk)

Toss together with a wooden spoon until a soft dough forms. Roll the dough out on a lightly floured board to a 1/2 inch thickness and cut out the oatcakes with a 3 inch biscuit cutter or an inverted drinking glass.

Place on a parchment lined cookie sheet and bake in a 350 degree F oven for 18- 20 minutes. Cool on a wire rack. These will keep fo several days when stored in an airtight container.