Simple, Tasty Oatcakes

March 31, 2014 by Kristin Hackler 1 Comment

Oatcakes are a great, quick treat for breakfast on the go or topped with hot, sugared fruit for dessert. They also serve as the perfect snack for the little guy when he’s tired of cheese sticks and blueberries. I found a number of oatcake recipes in old cookbooks and floating around online, and the ingredient vary very little: oats, flour, sugar, butter with either cream or yogurt as the binding ingredient. After playing around with a few options, I came up with this sweet, apple-cinnamon version using natural Greek yogurt:

Apple-Cinnamon Oatcakes

• 1 1/2 cups oats (rolled, not steel cut)
• 1 cup All Purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup sugar blended with 1 Tablespoon molasses (or 1/3 cup light brown sugar)
• 1/2 cup butter, cold
• 1 small container (about 1/3 cup) Greek yogurt, apple-cinnamon variety

Directions:

1. Heat the oven to 350 F.
2. Mix your dry ingredients together.
   
3. Cut the butter into small pieces and work it with your fingers into the dry mixture…
   
   until it resembles coarse meal.
   
4. Mix the yogurt thoroughly in the container, then add to the meal, using your fingers to blend it until it forms a soft dough.
5. Pat evenly onto a sheet of parchment paper with your hands, smoothing it out until it’s about 1/4 inch thick.
   
6. Cut into rounds (these are about 2 1/2 inches in diameter) and slide off the parchment paper onto a clean sheet of parchment paper on a baking sheet.
   *I used a cake icing knife to lift the cookies, but you could just as easily use a spatula or a bench scraper.
7. Bake about 15 minutes until golden on the bottom edges.
   

That’s it! These little rounds keep for about two weeks in an airtight container in the refrigerator, but I doubt they’ll last that long :).

As for that dessert topping, to make a quick fresh strawberry topping:

Chop 1 cup fresh strawberries and mix with 2 – 3 Tablespoons sugar and 3 Tablespoons water and heat in a saucepan over medium-high heat until boiling, then reduce to medium and allow the mixture to reduce to a syrup. This should take about 7 – 10 minutes, but if you’re in a hurry you can mix 2 teaspoons cornstarch with 1 Tablespoon water and add the slurry to the strawberry mix. this should make it thicken up in about 3 – 4 minutes. Spoon over warmed oatcakes and top with a dollop of whipped cream!