When Mom and I set out to create our family recipe book, before I convinced her we should do a blog instead, this recipe was one of the first ones on our list. We even took photos in June, only days after launching the blog. Unhappy with the photos we decided to postpone the post. Then it kept getting pushed and pushed and finally, after taking photos we like, we are ready to share the recipe in honour of my Grandad.
Like my mother, Grandad loved colour and beautiful things so we both agree that he would’ve enjoyed our blog and seeing the photos of our table settings and food. As of tomorrow, Grandad will have been gone for six years so he will not get to see the blog, but we can keep our memories of him alive by sharing one of his favourite recipes.
After doing a little research mom realized that we do our oatcakes a little differently than most. Instead of using cookies cutters we roll out the dough and cut it into squares or rectangles. We It is mom’s belief that her Nana, my Grandad’s mother, would have done it this way out of convenience. With five boys and a husband, this would have been the fastest way for her to make a lot of oatcakes as we are sure they did not last very long. We have kept up the tradition and have always known them as being uneven and rustic. Cutting it this way also allows for crispy dark edges and is always factored in when trying to pick out the best piece of oatcake.
For those of you who do not know what an oatcake is, it is basically a shortbread or a cracker. Our recipe we noticed is sweeter than most and falls closer to the shortbread category. Like many flatbreads, or crackers it is hearty and was meant to stick to your bones and be transportable, something to eat while working. As a child mom always enjoyed it as more of a cookie to have as a treat with a cup of tea. Now we will sometimes enjoy it smothered in butter, jam, or enjoyed with a piece of sharp cheddar cheese for breakfast, lunch, or an afternoon snack. It is also great to have on the go when you need a little something before your next meal. Let’s just say they do not last long in our household.
This is the first recipe that we have shared from my Grandad’s side of the family. When we had my Grandad’s memorial six years ago Mom knew she had to make them and share with her family in his memory. My uncles were so excited as it had been while since they had had them. It had the affect my mom wished it to have, to bring back happy memories of their childhood and the time they had with Grandad. We hope you try this recipe and enjoy it as much as we all have for generations.
Ingredients
1 cup all-purpose flour
½ tsp salt
2 cups scotch oats*
½ cups sugar
½ cup room temperature salted butter
3-5 tbsp warm water
*Nana always used scotch oats as they are fine. If you can’t find them you can also used rolled or quick oats.
In a medium bowl whisk together the flour, oats, salt and sugar until thoroughly combined.
Dice the room temperature butter into ½ inch cubes.
Toss the butter into the dry ingredients. Rub butter between tips of fingers and your thumbs. If you prefer you can also use a pastry blender.
Stop when you have a fine crumb as pictured.
Add 1 tablespoon of the warm water at a time stirring with a fork until it comes together. We use anywhere from 3-5 tablespoons of water.
Turn out onto a lightly floured surface cutting the dough in half.
Form one half of the dough into a disk flattening it with your fingers or a rolling pin.
Roll the dough out moving it constantly to prevent it from sticking to the counter. Add flour as needed.
Roll out the dough to ⅛ of an inch. You do not have to roll yours as thin as ours. Just keep in mind that you’ll have to bake them longer if you don’t.
Dock the dough evenly before cutting it with a knife or pizza cutter. As you can see we do not worry about the evenness of the pieces. This does mean that some pieces will bake faster then others but that is just how we like it.
If you want oatcakes that aren’t as rustic as ours, you can use a cookie cutter. This will mean that you’ll have to re-roll the dough, which is fine if you really want even pieces.
Bake in a 350°F oven anywhere from 12 to 18 minutes. Baking time will vary depending on what colour of pan you are using and how brown you like them. Start with the lowest amount of time and consider doing a test run with one piece.
As you can see in the picture we have pieces that are baked less than others. One of them might even be considered overbaked. It really comes down to personal preference so have fun discovering what you like.
Oatcakes
Ingredients
- 1 cup all-purpose flour
- ½ tsp salt
- 2 cups scotch oats (you can also use rolled or quick oats)
- ½ cup sugar
- ½ cup room temperature salted butter
- 3-5 tbsp warm water
Instructions
- In a medium bowl whisk together the flour, oats, salt and sugar until thoroughly combined.
- Dice the room temperature butter into ½ inch cubes.
- Toss the butter into the dry ingredients. Rub butter between tips of fingers and your thumbs. If you prefer you can also use a pastry blender. Stop when you have a fine crumb.
- Add 1 tablespoon of the warm water at a time stirring with a fork until it comes together. We use anywhere from 3-5 tablespoons of water.
- Turn out onto a lightly floured surface cutting the dough in half.
- Form one half of the dough into a disk flattening it with your fingers or a rolling pin.
- Roll the dough out moving it constantly to prevent it from sticking to the counter. Add flour as needed.
- Roll out the dough to ⅛ of an inch. You do not have to roll yours as thin as ours. Just keep in mind that you'll have to bake them longer if you don't.
- Dock the dough evenly before cutting it with a knife or pizza cutter. As you can see we do not worry about the evenness of the pieces. This does mean that some pieces will bake faster then others but that is just how we like it.
- Depending on what colour of pan you are using and how brown you like them. Start with the lowest amount of time and consider doing a test run with one piece.
