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Pecan Raisin Oatcakes, a delicious solution to breakfast on the go with the wholesome goodness of oats. Perfect for an afternoon coffee break and for packed lunches too.

Pecan Raisin Oatcakes

Pecan Raisin Oatcakes - a delicious solution to breakfast on the go with the wholesome goodness of oats. Perfect for an afternoon coffee break and for packed lunches too.
Course Breakfast/Brunch
Cuisine North American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 large oatcakes
Author Barry C. Parsons

Ingredients

  • ½ tsp baking soda
  • 1 ½ cups all purpose flour
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • ¼ cup sugar
  • ¼ cup brown sugar
  • pinch salt
  • ¾ cup cold butter cubed
  • 1 ½ cups large rolled oats
  • 2/3 cup pecans roughly chopped
  • 2/3 cup raisins
  • ½ cup undiluted evaporated milk not condensed milk

Instructions

  1. Sift together the flour, baking soda, cinnamon, nutmeg, sugar, brown sugar and salt.
  2. Rub in the butter with your hands (or pulse in using a food processor)
  3. Toss in the rolled oats, pecans and raisins.
  4. Add the milk and toss together with a wooden spoon until a soft dough forms. 
  5. Roll the dough out on a lightly floured board to a ½ to 3/4 inch thickness and cut out the oatcakes with a 3-4 inch biscuit cutter or an inverted drinking glass.

  6. Place on a parchment lined cookie sheet and bake in a 350 degree F oven for 18- 20 minutes. Cool on a wire rack. 
  7. These will keep for several days when stored in an airtight container. They also freeze very well.

Recipe Notes

These will not brown a lot on top, so look for browning at the bottom edges to ensure they are fully baked but not overbaked. If using smaller biscuit cutters you will get about a dozen oatcakes. At this size they should bake for only about 15 minutes.