1/2 c brown sugar 1 c butter 2 1/2 c rolled oats 1/2 tsp salt 1 c flour 1 tsp vanilla Cream sugar and butter. Mix in dry ingredients. Add vanilla. Roll out and cut. Bake 325 for 15 minutes
How To make Oatcakes's Videos
Making OATCAKES on a Fire (Highlander Trekking Food, Wild Edibles)
Oatcakes were a staple food for Highlanders and were made prior or during long treks. So i decided to try make some basic oat cakes, cooked on a old school fire place.
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HOW TO MAKE STAFFORDSHIRE OATCAKES. No secret formula, just one tasty Staffordshire Oatcake recipe.
Ow at me Ducks, here's Papa Buddha Belly's tried and tested tasty recipe for Staffordshire Oatcakes.
I'd never been called a Duck before I went to Stoke on Trent for the first time. I'd never been called Shug either. But that's just the way it is in North Staffordshire.
Same can be said for Staffordshire Oatcakes. I didn't even know they existed until I discovered stand alone Oatcake shops dotted around the Potteries 30 years ago. Now, if you fancy a tasty snack you can't beat them. Or as a Stokie would say, conner bate um.
Every oatcake shop and oatcake company swear their recipe has been handed down through the generations. Most are closely guarded secrets. In reality there really isn't much to them. Here's my recipe. Enough to make a good dozen 8 inch oatcakes. You can tweak it if needs be. You can use plain flour instead of wholemeal and caster or granulated sugar instead of dark brown. Up to you. They'll still taste good. Just not quite as good.
150 grams Wholemeal Flour 150 grams Porridge Oats 350 ml Luke warm Water 350 ml Luke warm full fat Milk 6 grams Dried Yeast 10 grams Dark Brown Sugar 5 grams Sea Salt
Use a food processor to blend the porridge oats as finely as possible. Place in a mixing bowl along with the wholemeal flour, yeast, sugar and salt.
Warm the milk and water so when you dip your finger it's neither hot or cold. Blood temperature. Then add to the dry ingredients and mix well for a minute.
Cover the bowl with a plate, towel or plastic wrap and leave for 90 minutes.
Give the batter a stir. Oil a hot plate or frying pan lightly.
Ladle the batter and form a thin round circle in your pan or on your hot plate, above a medium heat.
Bubbles should form and pop as the batter heats up and after a couple of minutes the mixture will change colour slightly and solidify. Flip over to cook the other side for about a 60 seconds.
Once cooked the oatcakes should be allowed to cool on a metal rack.
Return a cooled oatcake to the heat and add the filling of your choice on top, sweet or savoury. Fold or roll and enjoy.
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#staffordshireoatcakes #potteries #fastfood
Scottish Cheese Oatcakes Recipe
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Today I whipped up a batch of these wonderful Cheddar cheese oatcakes! So simple and very easy to make and pair wonderfully with a bowl of tomato soup :) The oatmeal I used is suitable for a gluten free diet - please check your brand to make sure yours is....if that's important to your diet.
Everything I used will be listed below,
-Cheryl x ______________________________________________________________________________________________________
What I used - Makes 20 oatcakes using a 7cm cutter
* 250 g (8.8 oz) Oatmeal * 25 g (0.8 oz) Butter - melted * 1/2 Teaspoon salt - add more or less according to how salty you like them. * 120 g (4.2 oz) Mature cheddar cheese grated * 100 ml (3.5 oz) Hot water
Combine everything in a bowl, mix with a wooden spoon . Leave to rest for 10 minutes. Scatter some oatmeal (or flour) on your work surface and roll out however thick you’d like! Use a 6cm cookie cutter to cut out the oatcakes and bake on a lined non-stick oven tray for around 20-25 minutes at gas mark 4/5 (180c) Enjoy! :)
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Scot Scran - OATCAKES
Dodie fires up his email to tackle the great Scottish Diet. With more Oats.
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Your next baking challenge - oatcakes! Simple and healthy, great with cheese or soup.
INGREDIENTS: - 140g porridge oats - 140g medium oatmeal - 75ml sunflower oil - pinch of salt - splash of hot water
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Traditional Cape Breton Oatcakes Recipe
This deliciously crunchy, buttery oatcakes recipe is made in true Cape Breton style. Serve with plenty of butter, cheese, or jam and a cup of hot tea to dunk!