OATCAKE RECIPE
Steps:
- Preheat the oven to 180 degrees C
- Put the oatmeal in a large bowl
- Add the bicarbonate of soda and the salt
- Add the butter and hot water
- Stir well with a wooden spoon
- Finally use your hands to bring the soft paste together
- Sprinkle the work surface with oatmeal
- Roll out the dough - the thickness is up to you depending on whether you like thin or thick oat cakes
- Use a cutter to mark out the rounds
- Place on a baking tray
- Bake in the oven for about 20 minutes
- Remove from oven and allow to cool a little
- Place on a wire rack to cool completely
- Keep in an air tight container to keep for a few days.
Nutrition Facts : Calories 55 kcal, ServingSize 1 serving
NOVA SCOTIA OATCAKES
Steps:
- Preheat an oven to 375 F. In a large bowl, combine the oats, flour, sugar, salt, and baking soda. Add the shortening or butter and use 2 knives, a large fork, or your fingers to work the fat into the dry ingredients.
- Pour in the hot water and stir until everything comes together into a thick, sticky dough.
- You can roll the dough out on a well-floured surface, cut it into shapes, and set them on a large baking sheet. Or keep things simple and simply press the dough into an even 1/4-inch layer on a baking sheet. Score this large "cake" into smaller pieces: Use a knife to cut the dough into squares or rectangles or whatever shapes you like, but don't bother to separate the pieces; the pieces will bake back together but be easy to cut or break along that original cut line.
- Bake until golden, about 12 minutes. You can take them out now for chewier oatcakes or reduce the oven temperature to 325 F and bake until lightly browned, about 10 more minutes, for crisper oatcakes.
- When they have finished baking, if you've cut them into shapes, let them cool; if you've scored them, cut them apart while warm so they cool into squares (or rectangles or triangles or whatever you've cut them into).
- Serve and enjoy.
Nutrition Facts : Calories 186 kcal, Carbohydrate 21 g, Cholesterol 5 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, Sodium 188 mg, Sugar 8 g, Fat 10 g, ServingSize 16 oatcakes (16 servings), UnsaturatedFat 0 g
BASIC OATCAKES
From Time Life: Cooking of the British Isles. it says in Scotland they are traditionally buttered and served with herring or cheese but may also be spread with honey or jam
Provided by Michelle_My_Belle
Categories Lunch/Snacks
Time 30m
Yield 8 wedges, 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Half a cup at a time, grate in electric blender 1 cup of the oatmeal.
- Combine that 1 cup of oatmeal, salt and baking power in a bowl.
- Stir in melted butter.
- When butter has been absorbed, stir in hot water, 1 tsp at a time untill you've made a smooth but firm paste.
- Roll mixture into a ball.
- Place on wax paper sprinkled with 1/4 cup remaining oatmeal.
- Roll ball in oatmeal until completely covered.
- Spread another 1/4 cup oatmeal over the table and roll ball flat (to about an 8 inch circle 1/8 in thick) over the oatmeal.
- Cut into 8 pie shaped wedges.
- Place leftover 1/4 cup oatmeal on baking sheet and carefully move wedges onto sheet.
- Bake on middle rack for approx 15 minutes or until light brown.
- Turn off heat and open oven door and leave the baking sheet in for 4-5 minutes, until wedges are firm and crisp.
- Serve immediately.
Nutrition Facts : Calories 161.7, Fat 5.1, SaturatedFat 2.2, Cholesterol 7.6, Sodium 335.4, Carbohydrate 23.8, Fiber 3.5, Sugar 0.5, Protein 5.7
OATCAKES
Originally a Scottish recipe. Very little sugar and no white flour. Easy to make and a wonderful addition to breakfast.
Provided by EArlene
Categories Bread Quick Bread Recipes Biscuits
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
- 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.
- Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
- Bake in the preheated oven until golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 199 calories, Carbohydrate 24.7 g, Cholesterol 20.3 mg, Fat 9.5 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 5.2 g, Sodium 351.3 mg, Sugar 0.6 g
SCOTTISH OAT CAKES
Savory oatcakes (or bannocks) are quintessentially Scottish. Perfect with some hearty cheese, smoked salmon & dill or chutney.
Provided by zetallgerman
Time 40m
Yield Makes Pieces
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 190C.
- Mix together the oats, flour, salt, sugar and bicarbonate of soda.
- Add the butter and rub together until everything is mixed and has the consistency of large bread crumbs.
- Add the water (from a recently boiled kettle) bit by bit and combine until you have a somewhat thick dough. The amount of water varies; depending on the oats.
- Sprinkle some extra flour and oats on a work surface and roll out the dough to approx. 1/2cm thickness. Use a cookie cutter to cut out shapes (the final number of oatcakes depends - of course - on the size of cutter you use.
- In a wonderfully Scottish twist/coincidence I found that using an upturned whisky glass makes the perfect size :-)
- Place the oat cakes on a baking tray and bake for appprox. 20-30mins. or until slightly golden brown.
OATCAKES
Brown sugar highlights the natural nuttiness of the oats in these toothsome tea cakes. Martha made this recipe on Martha Bakes episode 609.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 32
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spread 1/2 cup rolled oats on a rimmed baking sheet and bake until light golden and fragrant, 8 to 10 minutes. Cool then transfer to a food processor; process until finely ground. Add flour, sugar, coarse salt, and pepper; pulse until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add 3 tablespoons cold water and pulse until dough just comes together, adding up to an additional tablespoon as needed.
- Turn dough out onto plastic wrap, shape into a rectangle and wrap in plastic. Chill for 45 minutes. Transfer chilled dough to a sheet of parchment paper. Sprinkle with remaining ¼ cup oats and roll into a 10-by-12-inch rectangle. Using a fluted pastry wheel, cut into thirty-two 2 1/2-by-1 1/2-inch rectangles. Sprinkle with flaky sea salt. If dough becomes soft, chill for 15 minutes.
- Arrange bars an-inch apart on two parchment-lined baking sheets. Bake until golden, 28 to 30 minutes. Transfer to a wire rack to cool.
STAFFORDSHIRE OATCAKES
These are pancakes and a traditional favorite from the North Staffordshire area of England. Delicious with butter or jam! You may grind regular oatmeal in a blender to make your own oat flour.
Provided by Patty Pelfrey
Categories Bread Yeast Bread Recipes
Time 1h45m
Yield 12
Number Of Ingredients 7
Steps:
- Place warm water and warm milk into a large bowl. Stir in sugar and yeast, and let stand for 5 minutes, or until frothy. Mix in oat flour, whole wheat flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour.
- Heat a large griddle or two skillets over medium heat, and grease well. Spoon enough batter onto the pan to make a thin pancake about 8 inches across for each one. Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side. Place oatcakes on a warm plate until ready to serve. Best served immediately, but can be frozen and heated later.
Nutrition Facts : Calories 164.6 calories, Carbohydrate 30.5 g, Cholesterol 2.4 mg, Fat 2.9 g, Fiber 4.5 g, Protein 6.5 g, SaturatedFat 0.8 g, Sodium 208.5 mg, Sugar 2.6 g
SCOTTISH OATCAKES
Forget shop-bought and make your own oatcakes. Perfect for serving with cheese or your favourite dips, they're easy to make, with a just a few simple ingredients
Provided by Katie Hiscock
Categories Side dish, Snack
Time 40m
Yield Makes 16 oatcakes plus trimmings
Number Of Ingredients 6
Steps:
- Heat the oven to 190C/170C fan/gas 5. Mix together the oats, flour, salt, sugar and bicarbonate of soda. Add the butter, then rub together until it's the consistency of large breadcrumbs.
- Gradually pour in 60-90ml water from a recently boiled kettle, stirring until it forms a thick dough.
- Sprinkle some extra flour on a work surface and roll out the dough to about ½cm thickness. Use a cookie cutter to cut out about 16 rounds (the final number of oatcakes depends on the size of cutter you use).
- Place the oatcakes on a baking tray and bake for 20 mins or until golden.
Nutrition Facts : Calories 99 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.46 milligram of sodium
OAT CAKES
Similar to pancakes, only healthier.
Provided by AJC
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Mash 3/4 of banana slices in a bowl; stir in egg whites and oats to form a batter.
- Spray a skillet with cooking spray. Drop batter by large spoonfuls into the skillet and cook until browned, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Place oat cakes on a serving plate. Top with peanut butter and remaining banana slices.
Nutrition Facts : Calories 194.3 calories, Carbohydrate 29 g, Fat 5.7 g, Fiber 4.1 g, Protein 9 g, SaturatedFat 1.1 g, Sodium 94.6 mg, Sugar 8.4 g
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