Oat Cakes – A Mavors and Austin Favorite

Oatcakes are savory enough to eat with mild, buttery cheeses, yet their touch of sweetness satisfies a craving for cookies.

Servings: 36

Ingredients:

1-1/2 cups (375 mL) rolled oats
1-1/2 cups (375 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
3/4 cup (175 mL) cold butter
1/3 cup (75 mL) (approx) ice water

Preparation:

In large bowl, combine oats, flour, sugar, baking soda and salt. With pastry blender or 2 knives, cut in butter until mixture is pebbly.

Sprinkle water, a little at a time, over dry ingredients while pressing with fork to form a ball. Add just enough water to hold dry ingredients together. Shape into 3 balls and flatten each ball. (Wrap each portion in plastic wrap and refrigerate at this point if making ahead. Bring to room temperature before rolling.)

Using pastry cloth and stockinette-covered rolling pin, roll out each portion into square about 1/4 inch (5 mm) thick. Cut into 2-inch (5 cm) squares. Transfer to greased baking sheets and bake in 350°F (180°C) oven for 15 to 20 minutes or until crisp and golden. Iet cool on wire racks and store in airtight containers.