Starbucks Oatcakes Recipe 385

Steps:

• Preheat oven to 350°F. Sift together dry ingredients (flour, baking soda, cinnamon, nutmeg, salt). You can play with the combination of whole wheat and all-purpose flour until you get the right consistency. You can even go all whole wheat if that is what you prefer although it does tend to get really dry. If you go all white flour, this oatcake will quickly turn into a scone. Blend together the warm water and blueberries. In a separate bowl, mix the remainder of the ingredients (oats, fruits, oil, applesauce, eggs, brown sugar, eggs, vanilla). Applesauce can be substituted for the oil to make this healthier fare but all applesauce is too dry. Add blueberry/water mixture to the oats mixture. Stir well before adding the flour. Fold in the dry ingredients, one cup at a time. Once you add the flour, do not overwork it. I usually stir the mixture about 10 times to incorporate the flour into the wet ingredients and that's it. Overworking the flour will cause it to be tough and too chewy. I like the texture to be crumbly. Prepare a 9x13-inch pan or a muffin tin with nonstick cooking spray. I have not experimented with a muffin tin so you have to be careful with the cooking time. Keep an eye on it. In a 9x13-inch pan--bake for 25 to 30 minutes. Let cool then serve.

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.