Effies Oatcakes Recipes

OATCAKES

Oatcakes image

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

Ingredients

3/4 cup old-fashioned rolled oats
1 1/2 cups all-purpose flour
3/4 cup packed light-brown sugar
3/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
3 to 4 tablespoons cold water
Flaky sea salt (such as Maldon), for sprinkling

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 Â¼ 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.

OATCAKES

Oatcakes image

An easy Oatcakes recipe.

Categories Bread Dairy Breakfast Brunch Bake Oat Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 36 oatcakes

Number Of Ingredients 7

Ingredients

2 cups old-fashioned rolled oats
2 sticks (1 cup) unsalted butter
2 cups whole-wheat flour
2 teaspoons baking powder
1 1/2 tablespoons packed light brown sugar
1 teaspoon salt
1/2 cup milk

Steps:

Preheat oven to 350° F. and butter 2 large baking sheets.
In a food processor pulse oats until finely chopped. Cut butter into bits. Add butter to oats with all remaining ingredients except milk and pulse until mixture resembles coarse meal. Add milk and pulse until mixture just forms a dough.
On a lightly floured surface halve dough and wrap 1 half in plastic wrap. Roll out remaining dough 1/8 inch thick (about a 14-inch round) and with a 3-inch fluted round cutter cut out about 18 oatcakes.
On baking sheets arrange oatcakes about 3/4 inch apart and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pale golden, about 20 minutes. Transfer oatcakes to a rack to cool completely. Make more oatcakes with remaining dough in same manner. Oatcakes may be made 1 week ahead and kept in an airtight container at room temperature.

OATCAKES

Oatcakes image

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

Ingredients

3 ¾ cups rolled oats
1 cup whole wheat flour
1 teaspoon white sugar
1 ¼ teaspoons salt
½ teaspoon baking soda
½ cup cold butter, cubed
¼ cup hot water, or as needed

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

CAPE BRETON OATCAKES

Cape Breton Oatcakes image

This is the best oatcake recipe. It has the perfect balance between salt and sweet. This recipe comes from the Cape Breton Highlands in Nova Scotia. It is a traditional treat as we have a strong Scottish culture in this province.

Provided by saucey1

Categories Breads

Time 27m

Yield 4-8 varies, 4-8 serving(s)

Number Of Ingredients 7

Ingredients

2 cups flour
2 cups rolled oats
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup shortening
1/2 cup cold water

Steps:

Stir together flour, oats, brown sugar, baking powder, and salt.
Rub in shortening with fingertips until crumbly.
mix in water with a fork until a ball forms, divide in half.
On a floured surface roll out to 1/2" to 1/4" thickness.
Traditionally they are cut into 2 1/2 inch squares, then triangles but some people like circles. your choice.
bake on a greased baking sheet at 350 degrees for 15 minutes or until lightly browned.
Cheers!

EFFIE'S OATCAKES RECIPE - (2.4/5)

Effie's Oatcakes Recipe - (2.4/5) image

Provided by NancyHarvey

Number Of Ingredients 6

Ingredients

1 cup + 2 tbsp. sugar
2 cups flour
2 cups health bran
2 cups rolled oats
1/2 lb. lard (1 cup)
1 tsp salt

Steps:

Mix as for pastry, then add 1 tsp. soda in 3/4 cup warm water. Roll THIN, and bake at 350F.

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EFFIES OATCAKES RECIPES

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.
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