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| + | Scottish Oatcakes | ||
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| + | Bon Appetit, November 1998 | ||
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| + | Ingredients: | ||
| + | * 1 1/2 cups old-fashioned oats | ||
| + | * 1 cup all purpose flour | ||
| + | * 1/2 cup sugar | ||
| + | * 1/2 teaspoon baking soda | ||
| + | * 1/4 teaspoon salt | ||
| + | * 1/2 cup chilled butter, cut into pieces | ||
| + | * 1/4 cup buttermilk | ||
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| + | (can double recipe) | ||
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| + | - Preheat oven to 350 F. | ||
| + | - Butter or spray 2 heavy large baking sheets. | ||
| + | - Place oats in large bowl. Sift flour, sugar, baking soda and salt into same bowl. | ||
| + | - Mix or cut in the butter till mixture resembles coarse meal. | ||
| + | - Add buttermilk and stir till dough forms. | ||
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| + | - Roll out dough on floured surface to 1/4 inch thickness,and cut into rounds or other shapes, about 2 1/2 inch in diameter. | ||
| + | - Arrange on prepared sheets, spacing apart. Gather scraps of dough, reroll and cut out additional cookies. | ||
| + | - Bake oatcakes till edges are golden brown, about 12 minutes. Transfer to cooling rack. | ||
| + | - Makes 18 cookies per batch. | ||
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