This recipe is based on a recipe for Nova Scotia Oakcakes that I found online. The original recipe didn’t specify what kind of oatmeal to use so I chose regular rolled oats for their texture and nutty flavor. The recipe also gave you the option of using oil or butter. The butter makes a softer oatcake, the oil a crispier oatcake so, after testing, I chose the oil. Plus, using oil makes this a food storage recipe based on grocery store ingredients. (And there are no eggs in it.)
Other changes I made were: rolling out the dough thinner to insure a crispy oatcake, cutting the oatcakes smaller (they are still plenty big), and eliminating an unnecessary refrigerator chill step.
I also tried making them with whole wheat flour thinking it would improve the flavor. It was just okay. The flavor was not as good. It also took longer for the dough to absorb the water and oil.
Be sure to use your hands to form the dough into a ball. A spoon just doesn’t do it. Your hands will help form gluten more effectively and warm the ingredients, so they stick together better.
Rolling the dough out to the edges of the baking sheet will help you get the dough thin enough and more even. Use a straight sided glass or a small pastry/pizza roller to make the dough more even than patting it out by hand.
A bench scraper makes it easy to score the dough without dragging a knife through it. It will cut easily and more smoothly with a knife once it’s baked.
These are a satisfying snack without a lot of guilt – slightly sweet and whole grain. Enjoy!
BROWN SUGAR OATCAKES (Pantry Cooking II)
1/4 teaspoon baking soda
1/4 cup warm water
2 cups regular rolled oats
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup packed brown sugar
1/2 cup vegetable oil
Preheat oven to 400oF. Line a 12×17 baking sheet with parchment paper.
Dissolve baking soda in warm water. Combine oats, flour, salt, and brown sugar. Stir to combine, breaking up any lumps of brown sugar. Stir in oil until well mixed. Add baking soda/water mixture. Stir well. Using your hands, form the dough into a ball. This will help the dough stay together better in the next step.
Press the dough out on the baking sheet. Roll or pat dough out until about 1/8-inch thick. The dough should fill the baking sheet. Using a bench scraper or pancake turner, score the dough into 24 squares (4×6) by pressing down into the dough.
Bake 15 minutes or until outer oatcakes begin to brown. Using a sharp knife, cut along the score lines in the baked dough. Allow to cool completely. Oatcakes should be crisp when cooled. If not, bake them longer next time. Store in an airtight container.
Based on a recipe found at thetravelbite.com
