3 Reviews

This is the best oatcake recipe I've found on this site. I think it's the white flour that makes this so good as far as consistency goes. Is it okay if I make these all the time instead of just Yule? ;) I really have been. This one stands on it's own as great tasting recipe, I have tinkered with it a little bit though. I use brown sugar and also give it a try with a teaspoon of vanilla extract. I also tried a 1/4 teaspoon of baking powder. However I think it alters the flavor too much to make it worthwhile. It does make it a bit crunchier on the outside though.

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Chef Christophe November 19, 2009

Terrific idea - you must be a genius! I found it is easier to stuff them into mini mufin pans than roll them out and cut them. I jazzed them up by increasing the sweetener (Splenda) to 1 and 1/2 cups and also added 1 tsp cinnamon, 1/8 tsp nutmeg, and 1/2 tsp ground ginger. I used real butter instead of shortening. Also found that the flour isn't necessary but still use it now and then. My husband and I have become hopelessly addicted to them. The taste reminds us of shortbread cookies - but these are sooo much healthier. Thanx for sharing them with us!

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Honolulubelle December 29, 2009

These are wonderful. :) I'd only ever had oatcakes (store bought) once before this, and I wasn't impressed. But based on your description, and the current review, decided to give them a try. I had all the ingredients in the pantry, so there was nothing to lose. I went with the brown sugar idea (3/4 cup) and 1/2 tsp vanilla. I only needed 1/4 cup water. Rolled to 1/8" and baked for 25 minutes. I ended up with 26 - 3" cookies. These are really, *really* good. Thanks so much for sharing your recipe.

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Diana #2 December 22, 2009
Yule Oatcakes