Oatcakes

Oatcakes are nothing short of a culinary wonder. They stand as a testament to the beauty that lies in simplicity. These wholesome delights are perfect for a quick breakfast, a midday pick-me-up, or even a late-night snack. Oatcakes are one of those rare treats that can be enjoyed at virtually any time of the day, endearing themselves to folks who relish the convenience of a versatile bite. As a chef, I’m smitten by the rustic, heart-warming charm Oatcakes hold. I have a hunch you’re going to adore these as much as I do!

But it’s not just their versatility that makes them a darling. The beauty of Oatcakes lies in their minimalistic approach. The concise list of ingredients not only makes it a breeze to prepare but also ensures a healthful experience. Packed with fibre and boasting a deliciously warm and toasty flavor, these little goodies are baked, not fried, adding yet another feather to their already illustrious cap.

Alright now, let’s cook up a storm and make some Oatcakes, shall we?

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 8-10 Oatcakes
• Yield: 10 pieces

Get your oven mitts ready and make sure your appetite is wide awake. The Oatcakes are coming!

Ingredients & Equipment You’ll Need

• 1 cup of oats
• 1 cup of whole wheat flour
• 1/4 cup of honey or brown sugar
• 1/2 teaspoon baking soda
• 1/2 cup of milk or a plant-based alternative
• 1/4 cup of butter

For the equipment, all you need is a mixing bowl, a baking tray, and a rolling pin.

These humble ingredients, mostly available in every pantry, bear the magic of your soon-to-be favourite Oatcakes. The oats and whole wheat flour give them their characteristic body and texture, and the brown sugar or honey gives it its sweet charm. The milk and butter tie everything together, yielding cakes that are moist yet perfectly flaky.

For those of you with dietary restrictions or preferences, the honey can be substituted with agave syrup, maple syrup or even dates syrup. Similarly, the milk can be replaced with any plant-based alternative.

How To Make Oatcakes

1. Preheat the oven to 180 degrees. Get your baking tray and line it with some baking paper.
2. In the mixing bowl, combine the oats, flour, and baking soda. I always love to mix these up to ensure that everything is perfectly distributed. It’s all about that even bite, folks!
3. In a small saucepan, melt the butter and sugar or honey together. These two are like best buds, they just bring out the best in each other!
4. Pour the butter and sugar mixture over the oats combination and mix them together. They’re all going to become best friends real quick. Add your milk right after.
5. Now that we’ve got our dough, roll it out until it’s about 5mm thick. We want these oatcakes thin and crispy.
6. Cut your dough into rounds, squares or any shape you fancy, and place them onto your baking tray.
7. Bake for 20-25 minutes or until the edges start to turn golden.

Tips For The Best Results

• Be careful not to overmix the dough. It could result in tough oatcakes.
• Use old fashioned oats for the best texture.
• Adjust the baking time based on how crispy you want your oatcakes. The longer they bake, the crispier they’ll be.

Storage Tips

• Allow the oatcakes to cool completely before storing.
• Store in an airtight container at room temperature. They should remain fresh for up to two weeks.

Frequently Asked Questions

Q: Can I use quick oats instead of old fashioned oats?
A: Yes, but the texture may differ as quick oats are generally softer.

Q: Can I freeze Oatcakes?
A: Yes, indeed! They freeze beautifully. Just make sure to let them cool completely before freezing.

Q: Can I omit the sugar or honey?
A: Well, you can, but it may alter the taste as the sweetness from sugar balances the oats’ nuttiness.

Q: Can I use almond milk or other plant-based milk alternatives?
A: Absolutely. Almond milk, soy milk, oat milk, whatever floats your boat!

Q: What can I serve with Oatcakes?
A: The options are endless: cheese, jam, peanut butter, or even some clotted cream. Yum!

Nutritional Facts of Oatcakes

You are consuming about 130 calories per oatcake (based on a yield of ten). Oatcakes have a rich macro balance with high fiber, low sugar, and a good mix of carbohydrates, protein, and healthy fats.

And there you have it, folks! The humble yet fabulous Oatcakes, served hot and fresh outta the oven. Whether you enjoy it purely in its rustic simplicity or jazz it up with some jam or cheese, Oatcakes are surely the unsung heroes of every pantry. So, put on your apron, preheat that oven, and get baking. After all, your Oatcakes adventures are waiting for you!