oatcakes
I don't know what's gotten into me recently. Baking, all of a sudden. I made cheese scones last Sunday and today, my first oatcakes. Next it'll be soda bread for breakfast every day...or maybe not...
I scratched around the kitchen, slightly hungover, looking for something to eat for lunch and found not much - some lettuce for a salad, and a quarter of a nice tangy goats cheese but no bread or biscuits to eat it with. Being in a somewhat oaty mood at the moment (porridge is breakfast of choice) oatcakes occurred to me...and a quick google revealed that they should be easy and fast to make with what I had in the cupboard.
And indeed they were spectacularly easy and quick and will definitely be repeated. The recipe is an amalgamation of various found online and my own common sense. The recipes all called for plain wholemeal flour and a pinch of bicarbonate of soda, but the one thing I didn't have was the soda so I substituted half self-raising flour into the wholemeal and it worked fine. Briefly - 2oz oats (mine were jumbo so I whizzed them in the blender to make them a little finer), 2 oz wholemeal flour + the soda or 1 oz each wholemeal and selfraising, decent pinch of salt, mix in a bowl, add a tablespoon shortening/lard (I didn't have so used olive oil, again not a problem) and around 5 tablespoons boiling water, mix into a stiff dough, roll out fairly thin (1/8 inch-ish), cut out whatever shapes you want, bake in a preheated 200C oven on a greased sheet for 10 minutes. Couldn't really be easier.
While they baked, I did the washing up, made a salad dressing, got out a plate and the cheese; and while the oatcakes cooled on a rack for a couple of minutes, I spun the salad, assembled and hey presto, instant yummy lunch and a successful new recipe for the collection.
I scratched around the kitchen, slightly hungover, looking for something to eat for lunch and found not much - some lettuce for a salad, and a quarter of a nice tangy goats cheese but no bread or biscuits to eat it with. Being in a somewhat oaty mood at the moment (porridge is breakfast of choice) oatcakes occurred to me...and a quick google revealed that they should be easy and fast to make with what I had in the cupboard.
And indeed they were spectacularly easy and quick and will definitely be repeated. The recipe is an amalgamation of various found online and my own common sense. The recipes all called for plain wholemeal flour and a pinch of bicarbonate of soda, but the one thing I didn't have was the soda so I substituted half self-raising flour into the wholemeal and it worked fine. Briefly - 2oz oats (mine were jumbo so I whizzed them in the blender to make them a little finer), 2 oz wholemeal flour + the soda or 1 oz each wholemeal and selfraising, decent pinch of salt, mix in a bowl, add a tablespoon shortening/lard (I didn't have so used olive oil, again not a problem) and around 5 tablespoons boiling water, mix into a stiff dough, roll out fairly thin (1/8 inch-ish), cut out whatever shapes you want, bake in a preheated 200C oven on a greased sheet for 10 minutes. Couldn't really be easier.
While they baked, I did the washing up, made a salad dressing, got out a plate and the cheese; and while the oatcakes cooled on a rack for a couple of minutes, I spun the salad, assembled and hey presto, instant yummy lunch and a successful new recipe for the collection.
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