Oatcakes
Oatcakes are savory enough to eat with mild, buttery cheeses, yet their touch of sweetness satisfies a craving for cookies.
Servings: 36
Ingredients:
-
1-1/2 cups (375 mL) rolled oats
1-1/2 cups (375 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
3/4 cup (175 mL) cold butter
1/3 cup (75 mL) (approx) ice water
Preparation:
In large bowl, combine oats, flour, sugar, baking soda and salt. With pastry blender or 2 knives, cut in butter until mixture is pebbly.
Sprinkle water, a little at a time, over dry ingredients while pressing with fork to form a ball. Add just enough water to hold dry ingredients together. Shape into 3 balls and flatten each ball. (Wrap each portion in plastic wrap and refrigerate at this point if making ahead. Bring to room temperature before rolling.)
Using pastry cloth and stockinette-covered rolling pin, roll out each portion into square about 1/4 inch (5 mm) thick. Cut into 2-inch (5 cm) squares. Transfer to greased baking sheets and bake in 350°F (180°C) oven for 15 to 20 minutes or until crisp and golden. Iet cool on wire racks and store in airtight containers.
Additional Information
Source
© CanadianLiving.com
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