Yule Oatcakes Recipes

TRADITIONAL SCOTTISH OATCAKES

Small oat biscuits that are traditionally eaten in Scotland with cheese or pate' as a snack, we sometimes have them for a light lunch with a side salad.Last time I made them we had #211001 French Tarts French onion marmalade,with them and it was a perfect addition.

Provided by Tea Jenny

Categories European

Time 25m

Yield 10-12 oatcakes

Number Of Ingredients 6

Traditional Scottish Oatcakes image

Steps:

Pre-heat the oven to 200c or 400f.
Cover a baking tpay with greaseproof paper.
Melt the lard until compleately melted.
Place dry ingredients in a bowl and add melted lard and water.
Mix until dough is formed.
Sprinkle some oatmeal on work surface and roll out dough about 1/2 centimetre thick and cut out as many as you can.
Place oatcakes in oven for 10 to 15 minutes or until the edges are browning.
Place on a wire rack to cool.

Nutrition Facts : Calories 54.8, Fat 1.8, SaturatedFat 0.6, Cholesterol 1.2, Sodium 121.8, Carbohydrate 8.4, Fiber 1.3, Sugar 0.1, Protein 1.8

Ingredients

60 g medium cut oatmeal
60 g wholemeal whole wheat flour
1/2 teaspoon bicarbonate of soda
1/4 teaspoon sea salt
1 tablespoon lard
5 tablespoons boiling water

OATCAKES

Originally a Scottish recipe. Very little sugar and no white flour. Easy to make and a wonderful addition to breakfast.

Provided by EArlene

Categories Bread Quick Bread Recipes Biscuits

Time 45m

Yield 12

Number Of Ingredients 7

Oatcakes image

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.

Nutrition Facts : Calories 199 calories, Carbohydrate 24.7 g, Cholesterol 20.3 mg, Fat 9.5 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 5.2 g, Sodium 351.3 mg, Sugar 0.6 g

Ingredients

3 ¾ cups rolled oats
1 cup whole wheat flour
1 teaspoon white sugar
1 ¼ teaspoons salt
½ teaspoon baking soda
½ cup cold butter, cubed
¼ cup hot water, or as needed

BASIC OATCAKES

From Time Life: Cooking of the British Isles. it says in Scotland they are traditionally buttered and served with herring or cheese but may also be spread with honey or jam

Provided by Michelle_My_Belle

Categories Lunch/Snacks

Time 30m

Yield 8 wedges, 4 serving(s)

Number Of Ingredients 5

Basic Oatcakes image

Steps:

Preheat oven to 350°F.
Half a cup at a time, grate in electric blender 1 cup of the oatmeal.
Combine that 1 cup of oatmeal, salt and baking power in a bowl.
Stir in melted butter.
When butter has been absorbed, stir in hot water, 1 tsp at a time untill you've made a smooth but firm paste.
Roll mixture into a ball.
Place on wax paper sprinkled with 1/4 cup remaining oatmeal.
Roll ball in oatmeal until completely covered.
Spread another 1/4 cup oatmeal over the table and roll ball flat (to about an 8 inch circle 1/8 in thick) over the oatmeal.
Cut into 8 pie shaped wedges.
Place leftover 1/4 cup oatmeal on baking sheet and carefully move wedges onto sheet.
Bake on middle rack for approx 15 minutes or until light brown.
Turn off heat and open oven door and leave the baking sheet in for 4-5 minutes, until wedges are firm and crisp.
Serve immediately.

Nutrition Facts : Calories 161.7, Fat 5.1, SaturatedFat 2.2, Cholesterol 7.6, Sodium 335.4, Carbohydrate 23.8, Fiber 3.5, Sugar 0.5, Protein 5.7

Ingredients

1 3/4 cups regular oatmeal
1/4 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon butter, melted
5 -8 teaspoons hot water

YULE OATCAKES

I've been making these oatcakes at Yuletide for the last 5 years or so. They've become one of my favorite parts of the Holiday! I originally began making them to leave as gifts for the deer and other animals around our home, and under the trees we decorate in the woods. However nobody can ever keep their mitts off them! (especially right out of the oven) I had no idea they'd be so tasty. So now the baking of the Yule cakes has become an event. We usually pick a night and roll out about 4 batches. These are super easy to make (we usually partake of some wine during this event - that tells you how easy they are lol) They come out crispy and sweet. Perfect for breakfast or just snacking.

Provided by Nikoma

Categories Breads

Time 1h

Yield 12 16

Number Of Ingredients 6

Yule Oatcakes image

Steps:

Combine all ingredients except the water in a bowl. Add water JUST TO DAMPEN until you can roll it into a ball. Let the ball alone on the counter for about 10 minutes. Now take a handful and roll it out about 1/8 - 1/4 inch thick. Cut into circles with cutter or top of a drinking glass. Place on ungreased baking sheets and bake 350 for 30 minutes or until lightly browned. Transfer to wire rack to cool.

Nutrition Facts : Calories 203.2, Fat 10, SaturatedFat 2.7, Sodium 195, Carbohydrate 25.1, Fiber 2.4, Sugar 8.7, Protein 3.9

Ingredients

3 1/2 cups old fashioned oats
1 teaspoon salt
2 tablespoons flour
1/2 cup vegetable shortening
1/2 cup water (up to, probably less)
1/2 cup sugar (you can use up to 1 cup of sugar, or leave it out entirely for a plain oatcake. Personally I think t)

OATCAKES

This is my best attempt to duplicate Scottish oatcakes, which I had previously only had from a box (brands such as Nairn). I don't know how they would compare to homemade oatcakes in Scotland or Ireland, although in my search for a recipe, I've found that there are many varieties, including sweet or yeast-leavened. This recipe is based on one I found in a Saturday Evening Post many years ago--which I adapted, lost, and then had to recreate from memory. However, I am quite pleased with the final result! Everyone seems to love them. I think they are traditionally served with cheese, butter, jams, etc. but we just eat them plain. (Note: You may use up to 1 tsp. of salt, or no salt at all, as in the original.)

Provided by TapestryThreads

Categories Breads

Time 1h10m

Yield 16 2x3-inch oatcakes, 16 serving(s)

Number Of Ingredients 5

Oatcakes image

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.

Nutrition Facts : Calories 83.9, Fat 3.8, SaturatedFat 2, Cholesterol 7.6, Sodium 116.5, Carbohydrate 10.2, Fiber 1.5, Sugar 0.2, Protein 2.5

Ingredients

3 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, softened to room temperature
1/2 cup cold water

SCOTTISH OATCAKES

Make and share this Scottish Oatcakes recipe from Food.com.

Provided by Diana Adcock

Categories Grains

Time 40m

Yield 16 oatcakes

Number Of Ingredients 5

Scottish Oatcakes image

Steps:

Combine oatmeal, salt and baking soda.
Pour in the melted butter, milk, and enough water to make a stiff dough.
Turn the dough onto a floured surface and quickly knead for 30 seconds.
Roll dough to 1/4 inch thickness and cut out cakes with a 3-inch cookie cutter or glass.
Transfer to a lightly greased baking sheet and bake at 350 for 30 minutes, or until oatcakes begin to brown.
Cool on a rack and store in an airtight tin.

Nutrition Facts : Calories 69.6, Fat 2, SaturatedFat 0.8, Cholesterol 3, Sodium 96.8, Carbohydrate 10.5, Fiber 1.5, Sugar 0.2, Protein 2.7

Ingredients

3 cups quick-cooking oatmeal
1/2 teaspoon salt
1/4 teaspoon baking soda
3 teaspoons unsalted butter
1/2 cup milk

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Yule Oatcakes Recipes

TRADITIONAL SCOTTISH OATCAKES

Small oat biscuits that are traditionally eaten in Scotland with cheese or pate' as a snack, we sometimes have them for a light lunch with a side salad.Last time I made them we had #211001 French Tarts French onion marmalade,with them and it was a perfect addition.

OATCAKES

Originally a Scottish recipe. Very little sugar and no white flour. Easy to make and a wonderful addition to breakfast.

BASIC OATCAKES

From Time Life: Cooking of the British Isles. it says in Scotland they are traditionally buttered and served with herring or cheese but may also be spread with honey or jam

YULE OATCAKES

OATCAKES

SCOTTISH OATCAKES

Make and share this Scottish Oatcakes recipe from Food.com.

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