Mon, 4 July, 2016
⯆ JUMP TO RECIPE
It's worth making oatcakes for the nice, guilt-free feeling when eating them. You think you’re eating goodness itself and that it isn’t going to make you fat. It must be all that chewing – it usually takes longer to go through an oatcake (especially sprinkled with whole tough pinhead oats, see below) than munch any old biscuit. That and the fact that they are not particularly sweet, they don’t taste buttery and, frankly, sometimes resemble something made of sawdust. That of course goes for shop-bought, not mine!
I do like a good oatcake - a few years ago I used to go through my oatcake period: lunch consisted of an apple, a banana and an oatcake or two. Which kind of shows clearly the difference between those and regular sweet biscuits - the latter not commonly eaten as lunch (although actually I know a few people who might prove the opposite…)
To woo the righteous brigade: they are gluten-free and only contain three spoonfuls of sugar (although the clean/paleo posse don’t seem as fazed by sugar as they should be). Definitely good for your gut with all the high fibre content, but oatmeal apparently also lowers bad cholesterol levels while providing bags of nutrients.
Right - so we can bake a batch, tuck in and feel very virtuous about it! Original recipe - Dan Lepard’s from Short and Sweet.
oatcakesServings: 12-18 biscuitsTime: about 45 minutes
- 200g medium or fine oatmeal, or rolled oats powdered in a blender
- ½ tsp bicarbonate of soda
- 3 tbsp. sugar
- ½ tsp salt
- 50g vegetable shortening or butter, softened
- 170g buttermilk or plain yoghurt
- more oatmeal or pinhead oats, to sprinkle
1. Stir together all the dry ingredients in a bowl, dice the shortening or butter and rub it into the oats until it all looks like wet sand. Add the buttermilk or yoghurt and mix it into a soft paste.
2. Preheat the oven to 170C/335F/gas 3. Line a baking tray with parchment and place heaped teaspoonfuls of the mix on the tray, spaced about 3cm apart.
3. Flatten them with the back of the spoon to about ½ cm thickness, sprinkle with more oatmeal or pinhead oats and bake for 25-30 minutes until firm in the middle.