Yule Oatcakes Recipes

YULE OATCAKES

Steps:

• Combine all ingredients except the water in a bowl. Add water JUST TO DAMPEN until you can roll it into a ball. Let the ball alone on the counter for about 10 minutes. Now take a handful and roll it out about 1/8 - 1/4 inch thick. Cut into circles with cutter or top of a drinking glass. Place on ungreased baking sheets and bake 350 for 30 minutes or until lightly browned. Transfer to wire rack to cool.

APPLE OATCAKES

Steps:

• Mix together oatmeal, hot water, butter and chopped apples.
• Cook for 20 minutes.
• Beat together the brown sugar and eggs.
• Combine remaining dry ingredients and vanilla and mix well.
• Add apple-oatmeal mixture to dry ingredients then add eggs and sugar and blend thoroughly.
• Cook as you would pancakes on a preheated griddle.
• Serve with chopped walnuts, maple syrup and creme fraich.

YULE LOG CAKE

Steps:

• Preheat the oven to 355 degrees F (180 degrees C). Grease a jelly roll pan. Line it with parchment paper, and grease the paper.
• Beat 1/2 cup plus 2 tablespoons sugar and egg yolks until light and fluffy. Add 3/4 cup plus 1 tablespoons flour, butter, lukewarm water, and baking powder; beat until well combined.
• Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff. Transfer 1/3 of the whites to the cake batter and gently fold in. Repeat with remaining whites. Spoon batter into the prepared pan and spread evenly.
• Bake in the preheated oven until it springs back when pressed gently in the middle, about 12 minutes. Remove from the oven and let sit in the pan for 3 minutes, before carefully turning the cake out onto a large piece of parchment paper. Roll the parchment and cake from one short end to the other and let cool.
• While the cake is cooling, place chocolate for buttercream in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat.
• Beat softened butter in a bowl until light and creamy. Add powdered sugar in small increments, beating between each addition. Add melted chocolate and beat until well combined.
• Carefully unroll the cooled sponge cake. Spread a thin layer of buttercream across the top to the edges. Firmly roll back up, using parchment to help you, into a tight roll.
• At one end of the roll, cut off a diagonal slice to represent a branch, about 2 inches in length at the longest side. Frost the entire roll with buttercream. Use a palette knife to create uneven ridges to represent tree bark. Position the branch somewhere near the center of the log and cover with buttercream.
• Drag the tines of a fork lengthwise across the buttercream to create an extra bark effect. Dust the entire log with cocoa powder.

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.

CLEANED-UP SCOTTISH OATCAKES

Steps:

• Heat oven to 375.
• Mix the dry ingredients, then cut the shortening in until it resembles fine crumbs. (I gave up on this and just smooshed it with my hands.) Add water, 1 tablespoon at a time, until mixture forms a stiff dough when you press it together. (Alternatively, you can mix this in your food processor).
• On lightly wheat-floured surface, roll the dough out to about 1/8-inch thick. If needed, use ice water as "glue" to patch it together- It might fall apart a little. Cut into rounds with a large cookie cutter or the top of a glass about 2 1/2" in diameter. Or you can cut it into squares with a knife. Place on and ungreased baking sheet.
• Bake until the oatcakes start to brown, about 12-15 minutes. Cool a bit on a wire rack, if your gang will wait that long.
• To serve, top with whatever you find in your kitchen. These are not sweet, so they make a great base for sweeter toppings like jelly and honey. Other toppings we've use are peanut butter, butter, sliced fruit, cream cheese and coconut. I think we even used chocolate chips a time or two. Use your imagination!
• Per serving (2 oatcakes): 183 calories, 3g protein, 16g carbohydrate, 12g healthy fats, 2.5g fiber, 135mg sodium.