Sunday, January 10, 2016


When we lived in our homeland the UK we always purchased oatcakes, they were a firm favorite of ours. When we immigrated into Canada our oatcake dreams were shattered when we found the cost way to expensive, so we went oatcakeless for many years until after some months I finally perfected the perfect recipe. Here it is -

2 cups rolled oats ( I use organic quick cook oats)
1/2 tsp baking soda
A pinch of salt
2 tblsp of unsalted butter (melted)
Enough warm water to form an oaty ball

Mix the oats with the baking soda and salt. Add the melted butter and enough warm water to make a soft dough. Roll out until thin and use a cookie cutter to cut out the oatcakes. Because oats soak up the water you will find that you will need to add a splash more water each time you gather up the scraps to re-roll. Don't waste any bits that are left. Cook them too. Bake on 350 degrees until golden, turning once. The oatcakes are pictured with my Spiced Ginger and Cinnamon Cookies, recipe to be found on my sister page (copy and paste address to your browser) at 

The most important thing to remember is the best way to eat them!

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