Oatcakes. Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
Part dessert, but mainly a snack, oatcakes are cookie-like but sort of cracker-like too—very much like hobnob biscuits. These oatcakes are perfect with a cup of tea or a cup of coffee. Oatcakes can vary widely in regards to texture. You can have Oatcakes using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Oatcakes
- Prepare 85 grams of margarine.
- Prepare 110 grams of plain flour.
- Prepare 1/2 tsp of salt.
- Prepare 1 tsp of baking powder.
- Prepare of cold water.
- Prepare 125 grams of oats.
They can be rough to fine, depending on how the oats are ground. They can be slightly chewy, crumbly or crispy, depending on the water content, how thick they are rolled out and how long they are baked. This recipe produces an oatcake that is crunchy with a medium to rough texture. Heat butter in a skillet over medium heat.
Oatcakes step by step
- Preheat oven to 190℃ / gas mark 5. Grease a baking tray or line with greaseproof paper..
- In a large bowl, rub the margarine into the flour until the mixture looks like fine breadcrumbs. Add salt, baking powder and oats and combine..
- Add cold water little by little to bind the dough-try not to make it too sticky..
- Roll the dough out on a floured surface. Cut into desired shapes and place on greased/lined baking tray..
- Bake for 15 to 20 minutes, or until firm..
Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. The oatcakes are similar to a flatbread or biscuit. They are quick and easy to prepare and make a delicious snack or accompaniment to cheese. Traditionally, they are made in an oven or on a griddle. For some in Scotland, they replace toast as a breakfast staple.