Yule Oatcakes Food

NOVA SCOTIA OATCAKES

Steps:

• Preheat an oven to 375 F. In a large bowl, combine the oats, flour, sugar, salt, and baking soda. Add the shortening or butter and use 2 knives, a large fork, or your fingers to work the fat into the dry ingredients.
• Pour in the hot water and stir until everything comes together into a thick, sticky dough.
• You can roll the dough out on a well-floured surface, cut it into shapes, and set them on a large baking sheet. Or keep things simple and simply press the dough into an even 1/4-inch layer on a baking sheet. Score this large "cake" into smaller pieces: Use a knife to cut the dough into squares or rectangles or whatever shapes you like, but don't bother to separate the pieces; the pieces will bake back together but be easy to cut or break along that original cut line.
• Bake until golden, about 12 minutes. You can take them out now for chewier oatcakes or reduce the oven temperature to 325 F and bake until lightly browned, about 10 more minutes, for crisper oatcakes.
• When they have finished baking, if you've cut them into shapes, let them cool; if you've scored them, cut them apart while warm so they cool into squares (or rectangles or triangles or whatever you've cut them into).
• Serve and enjoy.

TRADITIONAL SCOTTISH OATCAKES

Steps:

• Pre-heat the oven to 200c or 400f.
• Cover a baking tpay with greaseproof paper.
• Melt the lard until compleately melted.
• Place dry ingredients in a bowl and add melted lard and water.
• Mix until dough is formed.
• Sprinkle some oatmeal on work surface and roll out dough about 1/2 centimetre thick and cut out as many as you can.
• Place oatcakes in oven for 10 to 15 minutes or until the edges are browning.
• Place on a wire rack to cool.

OATCAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
• Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
• Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
• Bake in the preheated oven until golden brown, 20 to 30 minutes.

BASIC OATCAKES

Steps:

• Preheat oven to 350°F.
• Half a cup at a time, grate in electric blender 1 cup of the oatmeal.
• Combine that 1 cup of oatmeal, salt and baking power in a bowl.
• Stir in melted butter.
• When butter has been absorbed, stir in hot water, 1 tsp at a time untill you've made a smooth but firm paste.
• Roll mixture into a ball.
• Place on wax paper sprinkled with 1/4 cup remaining oatmeal.
• Roll ball in oatmeal until completely covered.
• Spread another 1/4 cup oatmeal over the table and roll ball flat (to about an 8 inch circle 1/8 in thick) over the oatmeal.
• Cut into 8 pie shaped wedges.
• Place leftover 1/4 cup oatmeal on baking sheet and carefully move wedges onto sheet.
• Bake on middle rack for approx 15 minutes or until light brown.
• Turn off heat and open oven door and leave the baking sheet in for 4-5 minutes, until wedges are firm and crisp.
• Serve immediately.

YULE OATCAKES

Steps:

• Combine all ingredients except the water in a bowl. Add water JUST TO DAMPEN until you can roll it into a ball. Let the ball alone on the counter for about 10 minutes. Now take a handful and roll it out about 1/8 - 1/4 inch thick. Cut into circles with cutter or top of a drinking glass. Place on ungreased baking sheets and bake 350 for 30 minutes or until lightly browned. Transfer to wire rack to cool.

OATCAKES

Steps:

• Put oats into an electric blender and grind to a coarse flour consistency (more or less, according to your preference).
• Mix oats with baking powder and salt in a mixing bowl.
• Rub in butter until mixture is the texture of coarse crumbs.
• Stir in water to form a stiff dough.
• Pat dough evenly into a greased 9x13-inch pan (about 1/4 inch thick).
• Using a table knife, cut into 16 rectangular pieces. Prick all over with a fork, if desired. (Alternatively, chill, roll out, and cut into rounds.).
• Bake at 325 degrees for one hour.
• Cool in pan and break apart. Store in airtight container.

SCOTTISH OATCAKES

Steps:

• Combine oatmeal, salt and baking soda.
• Pour in the melted butter, milk, and enough water to make a stiff dough.
• Turn the dough onto a floured surface and quickly knead for 30 seconds.
• Roll dough to 1/4 inch thickness and cut out cakes with a 3-inch cookie cutter or glass.
• Transfer to a lightly greased baking sheet and bake at 350 for 30 minutes, or until oatcakes begin to brown.
• Cool on a rack and store in an airtight tin.