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Walnut Oatcakes

By The Canadian Living Test Kitchen

Tested till perfect

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Walnut Oatcakes

This recipe makes 40 pieces servings

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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

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.

Ingredients

  • 2 cups large-flake rolled oats
  • 1/2 cup walnut pieces
  • 1 cup all-purpose flour
  • 2 tbsp packed brown sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter
  • 3/4 cup 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.)

Source : Canadian Living Magazine: January 2008

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