Elsa’S Scottish Oat Cakes – a delicious recipe with Flour, Rolled Oats, Brown Sugar, White Sugar, Salt, Baking Soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine dry ingredients in large bowl. Cut in butter with a knife or pastry cutter until coarse, mealy crumbs form. Add the ice cold water and stir vigorously with a fork until dough comes together. (The process is very similar to making biscuits, shortcakes and the like-don't overwork the dough.) Transfer to a lightly floured surface, and shape dough into a ball. Take about a quarter of the dough from the ball, and roll it out to be 1/4 to 1/2 inch thick. (Grammie emphasized that you don't want to over-handle the dough, thus she only rolled and cut a quarter of the dough at a time.) Cut into circles with a biscuit/cookie cutter or inverted drinking glass, or cut into strips with a pizza cutter. Place on parchment-lined baking sheets for baking. Repeat with remaining dough.
2
Bake at 350u00b0F until golden (check at 8 minutes). Makes about 2 dozen.
3
Adapted from a family recipe handed down to me by Elsa and Christy Hodder.
785
kcal
Calories
28
g
Fat
116
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups Flour, All Purpose, 3 cups Rolled Oats, 1/4 cups Brown Sugar, 1/4 cups White Sugar, and more.
Yes, Elsa’S Scottish Oat Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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