Basic Oatcakes Recipes

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.

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.

BASIC OATCAKES

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.

OATCAKES

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.

OATCAKES

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.