Oatcakes are a cross between a cookie and a savory cracker. Eat them as plain cookies, sandwich two together with jam or date filling, or use them as a base for hors d'oeuvres.
Course
Cookies
Keyword
oatcakes
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
1cupshortening, softened at room temperature
1cupwhite sugar
2eggs, room temperature
1tspvanilla
2cupsall-purpose flour
1tspbaking soda
¼tspsalt
2cupsold-fashioned rolled oats (not instant)
Instructions
Assemble ingredients.
Preheat oven to 350°. Line baking sheets with parchment paper.
With electric mixer, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
In separate bowl, mix flour, baking soda, and salt. With mixer at lowest speed, gradually add the flour mixture until combined. Remove bowl from mixer and, using a wooden spoon, add the rolled oats. Stir well.
On lightly floured work surface, roll dough thin – between ⅛” and ¼” thick. Cut into 2” circles or squares. Gather and re-roll scraps to cut out remaining oatcakes. Place on prepared baking sheets, spacing oatcakes about 1½“ apart.
Bake 10 minutes. Let oatcakes rest on baking sheets for 3-4 minutes then transfer to wire cooling rack.