Thursday, January 12, 2012

Oat Cakes & Ice Cakes

Ice cakes in the harbour make me think of oat cakes in the cupboard, so I thought this was the perfect time to share my grandmother's secret Scottish Oat Cake recipe from the 'old country'. If you live down here by the Bay you'll automatically know that oat cakes are not actually 'cakes' but rather a type of cookie.

Scottish Oat Cakes

3 c. unbleached white flour or whole wheat flour
3 c. rolled oats
1 c. sugar
2 teaspoons salt
1 teaspoon baking soda
1 c. cold butter
about 3/4 c. cold water

Mix dry ingredients. Cut in butter to fine crumbs. Add enough water to moisten. Roll to the depth of a woolen blanket. Cut in traditional diamond shapes. Bake at 350 degrees F for 7 to 10 minutes. Longer time = crisper cookie. Enjoy a chunk of cheddar cheese with this heritage recipe. Makes lots so share some with a friend!


Mary Sheehan Winn said...

I love the juxtoposition of the oat cakes and the ice cakes. I think bloggers are all artistically inclined.
I'll have to try that recipe.

Unknown said...

My family loves Scottish oatcakes. We either cook them so they are thick and serve with homemade hot syrup or I add maple flavoring and roll them very thin, serving them as tea cakes.

Michelle B. Hendry said...

Mmmmm those oat cakes look great!
This year I went further out onto the big lake than I ever go and there are pressure cracks like I have not seen in years!

Enjoying your posts - plan to be out your way this summer - can't wait!!