Elizabeth Beaton’s Oatcakes
- Prep Time: 30 minutes
- Cook Time: 10 - 12 minutes
- Total Time: 20 minute
- Yield: 3 to 4 dozen 1x
- Category: Cookies
- Method: baking
- Cuisine: Scottish-Canadian
Ingredients
2 cups Scottich oatmeal
1 cup steel cut oats (plus more to sprinkle on top)
2 cups unbleached all purpose flour
1 teaspoon salt
⅓ cup brown sugar
1¼ cups cold butter (I cut it into small cubes)
1 teaspoon baking soda
⅓ cup boiling water
Instructions
- Preheat the oven to 380℉ and line the baking sheets with parchment.
- Stir together the Scottish oatmeal, steel cut oats, flour, salt and sugar in a large bowl.
- Use a pastry blender or a couple of knives to cut the butter into the flour mixture until crumbly.
- Dissolve the soda in the boiling water and stir it into the oat mixture; combining with a fork until all the liquid is incorporated.
- Use your hands to gather the dough, gently, into a ball and transfer to a lightly floured surface. Tip: I divided it into two balls and rolled them separately.
- Use a rolling pin – with light strokes – to roll the dough to ¼ inch thickness. Try for a rectangular or square shape. Cut the dough into desired shapes (I used a corned beef tin like Mrs. Beaton does!). Tip: Take the leftover bits of dough, reform a ball, reroll and recut to use it all up.
- Transfer the cut oatcakes to the parchment paper lined baking sheets, sprinkle the tops with more steel cut oats and bake for 10 to 12 minutes or until golden.
- Remove from the oven and let cool on the pans. Once cool, store in an airtight container.
- Enjoy with a cuppa or as part of a cheese platter.
Here’s the corned beef tin, I bought so I could get the same shape Oatcakes as Mrs. BeatonKeywords: Elizabeth Beaton's Oatcakes
Find it online: https://savouritall.com/2020/12/08/elizabeth-beatons-oatcakes/