Prep 10 mins
Cook 30 mins
I must have these at Christmas-easy to make and yummy to eat-I recomend a slather of brie cheese!
- 3 cups quick-cooking oatmeal
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 3 teaspoons unsalted butter
- 1⁄2 cup milk
- Combine oatmeal, salt and baking soda.
- Pour in the melted butter, milk, and enough water to make a stiff dough.
- Turn the dough onto a floured surface and quickly knead for 30 seconds.
- Roll dough to 1/4 inch thickness and cut out cakes with a 3-inch cookie cutter or glass.
- Transfer to a lightly greased baking sheet and bake at 350 for 30 minutes, or until oatcakes begin to brown.
- Cool on a rack and store in an airtight tin.
You don't mention where to add the milk, so I added it after adding the butter, and I didn't need to add any water right away. I rolled this out in batches because it didn't seem to be holding together too well, and the 2nd and 3rd batches needed water because the dough started drying out. I used salted butter and reduced the salt to 1/4 tsp and that worked out ok. I think I may have rolled them out thinner because the oatcakes turned out pretty crisp AND I got 20 instead of 16. This tastes really good with cashew butter, but I can't wait to try it out with cheese!
Best oatcake recipe I've made - easy and quick, not to say tasty. I added extra milk to the leftovers for the second batch and omitted the salt to improve health properties. Excellent with philly light cheese!
I had trouble with this dough, I used so much more liquid than specified and it was hard as a rock to roll out. I wonder if I used the right oatmeal. However, it was simple and tastes nice and homemade.