Old Fashioned Oatcakes…sort of. Perfect for quick breakfasts or packed lunches, these old fashioned oatcakes can be made plain or with lightly spiced flavour.
Course
Breakfast/Brunch, Snack
Cuisine
North American
Prep Time20minutes
Cook Time20minutes
Total Time40minutes
Servings8large oatcakes
AuthorBarry C. Parsons
Ingredients
½tspbaking soda
1½cupsflour
½tspcinnamon
½tspground nutmeg
¼cupsugar
¼cupbrown sugar
pinch salt
¾cupcold butter, cubed
1½cupslarge rolled oats
½cupundiluted evaporated milk(not condensed milk)
Instructions
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.