Oatcakes Recipes

Steps:

• Stir together flour, oats, brown sugar, baking powder, and salt.
• Rub in shortening with fingertips until crumbly.
• mix in water with a fork until a ball forms, divide in half.
• On a floured surface roll out to 1/2" to 1/4" thickness.
• Traditionally they are cut into 2 1/2 inch squares, then triangles but some people like circles. your choice.
• bake on a greased baking sheet at 350 degrees for 15 minutes or until lightly browned.
• Cheers!

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
• Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
• Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 20 to 30 minutes.

Steps:

• Pre-heat the oven to 190C.
• Mix together the oats, flour, salt, sugar and bicarbonate of soda.
• Add the butter and rub together until everything is mixed and has the consistency of large bread crumbs.
• Add the water (from a recently boiled kettle) bit by bit and combine until you have a somewhat thick dough. The amount of water varies; depending on the oats.
• Sprinkle some extra flour and oats on a work surface and roll out the dough to approx. 1/2cm thickness. Use a cookie cutter to cut out shapes (the final number of oatcakes depends - of course - on the size of cutter you use.
• In a wonderfully Scottish twist/coincidence I found that using an upturned whisky glass makes the perfect size :-)
• Place the oat cakes on a baking tray and bake for appprox. 20-30mins. or until slightly golden brown.

Steps:

• Preheat oven to 350 degrees. Spread 1/2 cup rolled oats on a rimmed baking sheet and bake until light golden and fragrant, 8 to 10 minutes. Cool then transfer to a food processor; process until finely ground. Add flour, sugar, coarse salt, and pepper; pulse until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add 3 tablespoons cold water and pulse until dough just comes together, adding up to an additional tablespoon as needed.
• Turn dough out onto plastic wrap, shape into a rectangle and wrap in plastic. Chill for 45 minutes. Transfer chilled dough to a sheet of parchment paper. Sprinkle with remaining ¼ cup oats and roll into a 10-by-12-inch rectangle. Using a fluted pastry wheel, cut into thirty-two 2 1/2-by-1 1/2-inch rectangles. Sprinkle with flaky sea salt. If dough becomes soft, chill for 15 minutes.
• Arrange bars an-inch apart on two parchment-lined baking sheets. Bake until golden, 28 to 30 minutes. Transfer to a wire rack to cool.

Steps:

• Preheat oven to 350°F. Butter 2 heavy large baking sheets. Place oats in large bowl. Sift flour, sugar, baking soda and salt into same bowl. Using fingertips, rub in shortening until mixture resembles coarse meal. Add buttermilk; stir until dough forms. Transfer dough to floured surface. Roll out dough to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter, cut out rounds. Arrange on prepared sheets, spacing apart. Gather scraps, reroll and cut out additional rounds.
• Bake oatcakes until edges are pale golden, about 12 minutes. Transfer baking sheets to racks and cool 5 minutes. Transfer cakes to racks; cool completely. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)

Steps:

• Preheat oven to 350° F. and butter 2 large baking sheets.
• In a food processor pulse oats until finely chopped. Cut butter into bits. Add butter to oats with all remaining ingredients except milk and pulse until mixture resembles coarse meal. Add milk and pulse until mixture just forms a dough.
• On a lightly floured surface halve dough and wrap 1 half in plastic wrap. Roll out remaining dough 1/8 inch thick (about a 14-inch round) and with a 3-inch fluted round cutter cut out about 18 oatcakes.
• On baking sheets arrange oatcakes about 3/4 inch apart and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pale golden, about 20 minutes. Transfer oatcakes to a rack to cool completely. Make more oatcakes with remaining dough in same manner. Oatcakes may be made 1 week ahead and kept in an airtight container at room temperature.

Steps:

• Heat the oven to 190C/170C fan/gas 5. Mix together the oats, flour, salt, sugar and bicarbonate of soda. Add the butter, then rub together until it's the consistency of large breadcrumbs.
• Gradually pour in 60-90ml water from a recently boiled kettle, stirring until it forms a thick dough.
• Sprinkle some extra flour on a work surface and roll out the dough to about ½cm thickness. Use a cookie cutter to cut out about 16 rounds (the final number of oatcakes depends on the size of cutter you use).
• Place the oatcakes on a baking tray and bake for 20 mins or until golden.

Steps:

• Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.
• Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
• Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

Steps:

• Put oats into an electric blender and grind to a coarse flour consistency (more or less, according to your preference).
• Mix oats with baking powder and salt in a mixing bowl.
• Rub in butter until mixture is the texture of coarse crumbs.
• Stir in water to form a stiff dough.
• Pat dough evenly into a greased 9x13-inch pan (about 1/4 inch thick).
• Using a table knife, cut into 16 rectangular pieces. Prick all over with a fork, if desired. (Alternatively, chill, roll out, and cut into rounds.).
• Bake at 325 degrees for one hour.
• Cool in pan and break apart. Store in airtight container.