Caraway Oatcakes Recipes
NOVA SCOTIA OATCAKES
Steps:
- Preheat oven to 400 degrees and line baking sheet with parchment paper.
- Dissolve baking soda in hot water (add a little more water if needed).
- Combine dry ingredients with butter, then add dissolved baking soda.
- Mold into a dough ball, then press it out onto a baking sheet. You can roll it out with a dough pin to make it thin as you want it to be (I recommend about 1/4 inch thick.)
- Cover and chill for 10-15 minutes to firm up the dough, then remove the oatcakes and score down the middle and across to make 8-10 squares (you'll use these lines for clean cuts after it's done baking).
- Bake for 12-15 minutes until they are golden brown. They should be crisp and crunchy, not chewy.
- Separate the cakes along the score lines with a thin knife and then allow them to cool.
- Enjoy with your favorite coffee or tea or add them to your day pack for some quick energy during a hike or a long road trip.
Nutrition Facts : Calories 275 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 202 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
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DAMSON CHEESE AND CARAWAY OATCAKES - DELICIOUS.
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5/5 (3)Category SidesCuisine British RecipesTotal Time 2 hrs 30 mins
- To make the damson cheese, put the damsons and 150ml cold water in a large, heavy-based pan. Put over a medium-high heat until the juices run, then cover and simmer for 15-20 minutes until soft and pulpy.
- Push the pulp through a sieve into a bowl using the back of a wooden spoon to remove the skins and stones (discard). Measure the fruit pulp in a measuring jug, then return to the cleaned pan and add 350g sugar for every 400ml pulp. Heat gently until the sugar has dissolved, then bring to the boil, reduce to a simmer and cook for 1½-1¾ hours until very thick, stirring frequently and skimming off any scum from the top. Make sure it doesn’t catch on the base of the pan. When you can scrape a wooden spoon along the bottom of the pan and a visible line shows briefly, it’s ready to set.
- Lightly oil 8 moulds (100-120ml each) – ramekins, plastic tubs, tea cups, jelly or friande moulds (see tip). Fill with the purée, cover loosely with baking paper and leave for 4 hours to set. Once cold, cover each mould with a dampened cellophane jam pot cover held on by an elastic band and store in a cool dry place.
- For the oatcakes, heat the oven to 180°C/fan160°C/gas 4. Put both oatmeals, the caraway seeds, salt and baking powder into a mixing bowl. Put the butter and 90ml water in a small pan, then slowly melt the butter and bring to the boil. Quickly pour it onto the oatmeal mixture and mix with a wooden spoon to form a fairly stiff mixture. If it looks too dry and crumbly, add up to 1-1½ tbsp water, a little at a time.
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