Oatcakes – a delicious recipe with old-fashioned, butter, whole-wheat flour, baking powder, brown sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F. and butter 2 large baking sheets.
2
In a food processor pulse oats until finely chopped.
3
Cut butter into bits.
4
Add butter to oats with all remaining ingredients except milk and pulse until mixture resembles coarse meal.
5
Add milk and pulse until mixture just forms a dough.
6
On a lightly floured surface halve dough and wrap 1 half in plastic wrap.
7
Roll out remaining dough 1/8 inch thick (about a 14-inch round) and with a 3-inch fluted round cutter cut out about 18 oatcakes.
8
On baking sheets arrange oatcakes about 3/4 inch apart and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pale golden, about 20 minutes.
9
Transfer oatcakes to a rack to cool completely.
10
Make more oatcakes with remaining dough in same manner.
11
Oatcakes may be made 1 week ahead and kept in an airtight container at room temperature.
841
kcal
Calories
50
g
Fat
84
g
Carbs
15
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 7 ingredients. The key ingredients include: 2 cups old-fashioned rolled oats, 2 sticks (1 cup) unsalted butter, 2 cups whole-wheat flour, 2 teaspoons baking powder, and more.
Yes, Oatcakes 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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