Oatmeal Cakes
These are classic Scottish sweet oatcake biscuits that are a great accompaniment to coffee and also go surprisingly well with cheese.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Makes:
10–12
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Oats and oatmeal are a staple of Scottish cookery and these biscuits (yes, they're oatmeal cookies rather than cakes) are basically sweet oatcakes.
Ingredients:
140g medium oatmeal140g plain flour
120ml milk
1 tbsp soft brown sugar
90g butter
1 tsp salt
1 tsp bicarbonate of soda
Method:
Sift the flour, salt and bicarbonate of soda into a bowl then add the oatmeal and mix thoroughly. Cube the butter and add to the flour mix before rubbing in with your fingertips until completely combined. Add the sugar and mix well then combine with just enough milk to form a stiff but workable dough.Turn onto a lightly-floured surface then roll out to about 1.5cm thick. Cut into rounds with a 6 or 8cm pastry cutter and transfer to a well-greased baking tray. Place in an oven pre-heated to 180°C and bake for about 15 minutes, or until golden brown. Transfer to a wire rack with a palette knife and allow to cool completely before storing in an air-tight tin.