Oatcakes – Buttery oat cookies
Buttery Oat Cookies are a crunchy and delectable treat that combines the earthiness of oats with the rich and savory flavor of butter. These cookies use a simple and wholesome mixture of rolled oats, plain flour, and a generous amount of butter, lightly sweetened with sugar and a touch of golden syrup or honey for depth. Often spiced with a pinch of cinnamon or nutmeg, these cookies are baked until they achieve a golden-brown hue and a delightful crunch. Perfect for pairing with tea or as a quick snack, Buttery Oat Cookies provide a comforting taste and an ideal balance of sweetness and texture suitable for any time of the day. Description by ChatGPT.
Today, I'm excited to share a recipe that captures the essence of Cape Breton, Nova Scotia—a place steeped in Celtic heritage. These Cape Breton-Style Oat Cakes are a nod to traditional Scottish fare brought over by settlers, featuring a hearty and travel-friendly treat that's both affordable and delightfully satisfying. We'll also explore topping these oat cakes with local favorites like Galloping Cows preserves for added Nova Scotian flair.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 tsp salt
- 3/4 cup cold butter, cubed
- 2 cups rolled oats
- 1/2 tsp baking soda
- 1/4 cup hot water
- Optional toppings: Galloping Cows Gravenstein Apple Butter, Galloping Cows Wild Blueberry and Rhubarb spread, melted chocolate or fudge
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Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Equipment: Mixing bowls, whisk, rolling pin, cookie cutter, baking sheet
Servings: Makes approximately 12-16 oat cakes
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, rolled oats, and salt, ensuring there are no clumps.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. This step is crucial—do not rush it. You want to avoid a grainy texture from the sugar.
4. Dissolve the baking soda in hot water and add it to the butter and sugar mixture.
5. Slowly integrate the dry ingredients with the wet ingredients. Stir until just combined, taking care not to overmix. The mixture should be crumbly but hold together when pressed.
6. Transfer the mixture onto a lightly floured surface and roll out to about 1/4 inch thickness.
7. Use a cookie cutter to cut the oat cakes into your desired shape and place them on the prepared baking sheet.
8. Bake for approximately 13 minutes or until the edges are golden brown.
9. Once baked, remove the oat cakes from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your oat cakes plain, topped with Galloping Cows preserves, dipped in melted chocolate, or with any topping of your choice. Serve with a hot cup of tea for a traditional Nova Scotian experience.
Cooking Tips:
- Don't panic if the dough is crumbly; it should come together as you roll it out.
- Avoid overbaking to keep the oat cakes chewy.
- Store in an airtight container to maintain freshness for several days.
This recipe was created in partnership with Andy Hay to help promote the agri-food and beverage exports of Nova Scotia. To explore more about Cape Breton and its local products, you can visit Andy’s channel: https://www.youtube.com/@andyhay902
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