I recently made some red onion chutney and I was thinking what could I make to put it on for my blog photo. As I had some oatmeal left from my ginger parkin cake and cookies that I made last year I thought I would make some oat cakes.
Oat cakes are synonymous with Scotland and are a savoury biscuit and an accompaniment to cheese.
I have used a mixture of porridge oats and oatmeal as I wanted a crunchy texture. They have a lovely snap to them which is what I was aiming for.
They are great with just butter or with cheese and chutney. They will keep for a few days in a sealed container but after this will start to go soft.
Start by pre-heating the oven to 180 degrees centigrade (160 fan) Gas mark 4 and line 2 baking trays with baking parchment.
Melt the butter in the microwave or in a small pan.
Place the porridge oats, oatmeal and salt into a medium sized bowl.
Add the butter and mix.
Add 3/4 of the hot water then mix with a spatula. Once it starts to come together knead together with your hands. Add more water if needed to make the dough come together and slightly sticky - it should not be dry.
On a floured surface roll the dough out to about 1/2cm thickness and cut out 12 x 6cm round biscuits.
Place on the prepared baking trays.
Bake for 35 minutes.
Leave to cool then serve with cheese and chutney.
Oat Cakes
Sarah's servings: 12
Sarah's skill: Easy
Baking time: 35 minutes
Ingredients
30g Melted Unsalted Butter
100g Porridge Oats
150g Medium Oatmeal
1 tsp Salt
50-75ml Hot Water
Method
Pre-heat the oven to 180 degrees centigrade (160 fan) Gas mark 4 and line 2 baking trays with baking parchment.
Melt the butter in the microwave or in a small pan.
Place the porridge oats, oatmeal and salt into a medium sized bowl.
Add the butter and mix.
Add 3/4 of the hot water then mix with a spatula. Once it starts to come together knead together with your hands. Add more water if needed to make the dough come together and slightly sticky - it should not be dry.
On a floured surface roll the dough out to about 1/2cm thickness and cut out 12 x 6cm round biscuits.
Place on the prepared baking trays and bake for 35 minutes.
Leave to cool then serve with cheese and chutney.
Equipment Used
Sarah's extra slice.....
I used medium grade oatmeal in my oat cakes.
They will keep for a few days in a sealed container but after this will start to go soft.
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