Oatcakes are savory enough to eat with mild, buttery cheeses, yet their touch of sweetness satisfies a craving for cookies.
- Portion size 36 servings
- Credits : © CanadianLiving.com
- 1 1/2 cup rolled oats
- 1 1/2 cup all purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 salt
- 3/4 cups cold butter
- 1/3 cup ice water
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.