Oatcakes


oatcakes

I absolutely adore oatcakes – those sturdy little disks that pair nicely with just about anything. I like mine without any added  sugar – just earthy, crispy deliciousness, and unlike the common cracker they’re actually not that bad for you - organic oats are gluten free.  My only issue with oatcakes is if you’re looking for something other than a “Walkers” brand they’re next to impossible to find. They also can be a little on the pricey side for what actually goes into them.

I decided to venture forth and try my hand at making my own, and I have to say I was pleasantly surprised with how quick and easy they are. I also have to say these babies are unbelievably good.

Here’s what I did…

I used Dan Lepard’s recipe from “The Handmade Loaf” and doubled it. Don’t you find some recipes are just too small to even bother with?

I started with a 566g bag of Bob’s Red Mill Scottish Oatmeal, which is quite finely ground to begin with, and put it in a blender to make it even finer- like a coarse flour. I then set 66g of this flour aside for dusting, and to the remaining 500g  I added…

1 tsp. Baking Soda, 1 1/2 tsp. fine kosher salt, 40 g unsalted butter, 200 g water.

After that,  it’s simply a matter of bringing the ingredients together until they form a dough. Then dust your work surface with some of that reserved flour and roll it out to your desired thickness (say 4mm give or take). Lastly,  use a cookie cutter or a knife to portion your biscuts to a manageable “three bite” size and bake them off at 375 degrees for 25 minutes or until crispy.

That’s it! The whole exercise – start to finish – will take about 40 minutes for really delectable oatcakes!


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