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.
Servings: 40 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 64 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 7 mg |
| sodium | 64 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 2% |
| folate | 3% |
-
2 cups (500 mL) large-flake rolled oats
1/2 cup (125 mL) walnut pieces
1 cup (250 mL) all-purpose flour
2 tbsp (25 mL) packed brown sugar
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cold butter
3/4 cup (175 mL) buttermilk
Preparation:
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.)
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.)
Source
Canadian Living Magazine: January 2008
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