Oatcakes – Oat Biscuits Perfect for Tea and Snacking

Ok, I’m in love with oatcakes. At least this recipe. In celebration of national oatmeal month (January) I dove into my collection of recipes to find some outstanding ones using oatmeal. I almost overlooked this one.

Oatcakes are savory biscuits (although sweet ones are out there) that are like crackers, and are great served with tea as a crisp alternative to cookies. My kids love them, and lathering them up with a small spread of cream cheese and a raspberry or cherry jam makes them irresistible.

Lots of recipes call for cutting them into rounds, but I find cutting them into squares or rectangles gets rid of the problem of excess dough you need to reroll – just roll out the dough into a square or rectangle, and cut into smaller versions. I docked mine with the tip of a fork, but that isn’t necessary.

Some recipes call for nothing more than oatmeal, butter, and baking soda, with some hot water to bind it together. I add some brown sugar and a bit of salt to bring some flavor. These crackers are good with just about anything. If you add another tablespoon of brown sugar, they turn into almost a sweet and simple oatmeal cookie.

Renee Shelton

Oatcakes

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Ingredients Method

Ingredients

  

• 1 cup old fashioned oats oatmeal
• 4 tablespoons butter room temperature
• 3 tablespoons all purpose flour
• 1 tablespoon brown sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons hot water

Method

 

1. Preheat oven to 350 degrees F.
2. Place oatmeal in a blender and pulse a couple of seconds until the oatmeal is ground. Place in a bowl.
3. Add in the flour, brown sugar, baking soda and salt.
4. Cut in the butter with your fingers until the mixture resembles course meal and the butter has been mixed in.
5. Add in the hot water, and with a spoon mix into a ball.
6. Place on a lightly floured work surface and roll out into desired thickness. Cut into rounds, or into squares. If there is any leftover, roll out again and cut.
7. Bake in the preheated oven for about 13 minutes, then flip each over and return to oven for about 2-3 minutes more, until the oatcakes are crisp and light browned.
8. Let them cool, and enjoy.