Walnut Oatcakes

Walnut oatcakes Author: Canadian Living Credits: Walnut oatcakes

These crunchy crackers are the perfect foil for the rich and flavourful Whisky Cheddar Spread. Or they also make a rich foundation for your favourite blue cheese, served with Honeyed Figs.

  • Portion size 40 servings
  • Credits : Canadian Living Magazine: January 2008

Ingredients

  • 2 cups large-flake rolled oats
  • 1/2 cup walnut pieces
  • 1 cup all-purpose flour
  • 2 tablespoons packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 3/4 cups buttermilk

Method

In food processor, pulse oats with walnuts until powdery yet with small pieces; transfer to bowl. Whisk in flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until crumbly; stir in buttermilk to form stiff smooth dough. Form into disc; wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

On lightly floured surface, roll out dough to scant 1/4-inch (5 mm) thickness. With 2-inch (5 cm) round cookie cutter, cut out rounds, rerolling scraps. Place, 1 inch (2.5 cm) apart, on parchment paper-lined or greased rimless baking sheets.

Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, for about 28 minutes or until edges are crisp and golden. Let cool on pan for 5 minutes; transfer to rack and let cool completely. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 1 month.)

Nutritional facts Per piece: about

  • Sodium 64 mg
  • Protein 1 g
  • Calories 64.0
  • Total fat 4 g
  • Cholesterol 7 mg
  • Saturated fat 2 g
  • Total carbohydrate 7 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Walnut Oatcakes

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