Scottish Oat Cakes
There are thirteen episodes covering everything from fruit curds, to doughnuts . . . ganache, frangipane, sponge cakes, white bread, cookies, pizza dough, one bowl desserts, layered yeast dough, pastry cream, French meringue and press in crusts.
I think I am on episode 10 now, and when I am finished watching them all, I am going to go back and watch them again! I think they are just great!
The other night I watched her make these Scottish Oat Cakes and I was instantly transfixed . . . if it hadn’t been the middle of the night, I would have been down in the kitchen baking them right then and there!
They looked and sounded delicious! And so, today . . . I decided to bake them.
Oh boy, oh boy . . . oh boy. Are these ever good!! I am in love with them!
The dough is done completely in the bowl of a food processor. I am sure you could also do them by hand, but it would be hard to grind the oats unless you have a spice/coffee grinder. It is a dampish somewhat sticky dough, but not overly hard to handle. Especially once it has been chilled in the refrigerator.
Do pat it out in a rectangle and wrap in cling film before you chill it. It will be much easier to roll out if you do this. The dough is made from flour, large flake Scottish oats, unsalted butter, brown sugar, sea salt and coarse black pepper. You toast the oats before grinding them to a flour. This makes them taste even nuttier.
Once chilled you roll the dough out to a larger rectangle, having sprinkled the top with more oats.
I was tempted to cut them out with my rectangular cookie cutter, but resisted and left them rustic looking. I am glad I did, they hold a certain charm . . .
The end result is something incredibly moreish . . . INCREDIBLY . . . edibly moreish!
We enjoyed some today (Tuesday) for lunch with cheese and were both in Oat Cake Heaven. If you have never made oat cakes before, or if you have and been disappointed, do bake these. You won’t be sorry!
Yield: makes 32 crackers
Author: Marie Rayner
Scottish Oat Cakes
ingredients:
instructions:
rectangles (2 1/2 inch by 1 1/2 inch) using a sharp knife or fluted cutter. Sprinkle with the flaked sea salt.
I think I am going to have to put these under lock and key so that I leave them alone! They are that good! Oaty, crisp, buttery, slightly sweet, but also savoury. They are fabulous! What a way to start the year! Bon Appetit!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/01/scottish-oat-cakes.html
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