Old Fashioned Oatcakes. Perfect for quick breakfasts or packed lunches, these old fashioned oatcakes can be made plain or with lightly spiced flavour.
I’ve received a couple of recent requests for a good old fashioned oatcakes recipe and although I’d made them before I have to say I wasn’t a big fan. I do love oatmeal though but the oatcakes I’d tried before were a little plain and boring without a lot of flavor, so I set out to make some that I would actually eat and enjoy.
Some very old recipes I’ve seen use lard or shortening, very little sugar, no spices and plain water to bring the dough together; no wonder they were so boring. Simple frugal ingredients that were always on hand made many a sustaining oatcake over the years though, I’m sure.
In this recipe, I’ve used butter and part brown sugar for extra flavour, a touch of spice to compliment the oats and evaporated milk to bring the dough together and to add a little richness. The result: finally, an oatcake to actually crave.
The texture is still quite dense and satisfying and even one with a morning cuppa would make an adequately substantial breakfast. They are the perfect, grab and go breakfast too. You oatcake purists can omit the spices for plain oatcakes if you prefer.
2017 UPDATE: If you like this recipe then be sure to check out our brand new version which add raisins and pecans. For me they are even more addictive than this old standby recipe.
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- ½ tsp baking soda
- 1½ cups flour
- ½ tsp cinnamon
- ½ tsp ground nutmeg
- ¼ cup sugar
- ¼ cup brown sugar
- pinch salt
- ¾ cup cold butter , cubed
- 1½ cups large rolled oats
- ½ cup undiluted evaporated milk (not condensed milk)
Sift together the flour, baking soda, cinnamon, nutmeg, sugar, brown sugar and salt.
Rub in the butter with your hands (or pulse in using a food processor)
Toss in the rolled oats.
Add the milk and toss together with a wooden spoon until a soft dough forms.
Roll the dough out on a lightly floured board to a ½ inch thickness and cut out the oatcakes with a 3 inch biscuit cutter or an inverted drinking glass.
Place on a parchment lined cookie sheet and bake in a 350 degree F oven for 18- 20 minutes. Cool on a wire rack. These will keep for several days when stored in an airtight container.
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