Saturday, 18 December 2010

Oatcakes of DOOM!

In an effort to keep blogging, I've decided that if I think of something I want to blog, I'll do it now, not 'sometime later.'  Also potentially keeping up with theme days.  Who knows, maybe Saturdays will become 'Cooking With Eric' or something.  Right now, the only thing I promise you is Oatcakes.

I started with this recipe on the Canadian Living website to get an idea of ingredients and proportions.  I'd started messing around with it already on the first batch.  Any time I make something on the sweet side of oats, I use cinnamon and nutmeg, so that was a no-brainer for me.  This time however, I went all out.  One of the first things I changed was to use the handy-dandy servings converter on the site to calculate proportions for 100 servings.  Their original 36 was good, but I'm using these babies as a staple snack, so I need to be able to make more at a time.  So from there we have:

4 1/4 cups rolled oats
4 1/4 cups all-purpose flour
2/3 cup granulated sugar
1 1/2 tsp baking soda
1 1/2 tsp salt
2 cups cold butter or margarine
~1 cup cold water
cinnamon, nutmeg and honey to taste

In a large bowl, combine oats, flour, sugar, baking soda and salt, with a generous dash of cinnamon and a less generous dash of nutmeg.  Nutmeg is a powerful spice, and a little goes a long way.  Cut up the butter or margarine and mix it into the rest by hand until mixture is pebbly.  The original recipe wanted me to use knives or a pastry blender, but I have no such blender and find getting in there with my hands more effective and satisfying anyway.

Add honey and sprinkle water in a little at a time.  Press it together with your hands, adding just enough water to hold the dry ingredients together.  Again, hands.  This is baking, we're meant to get our hands dirty.

Pre-heat oven to 350F. Form balls (a little larger than a golf-ball) and flatten onto a greased baking sheet to make cakes approximately 3/4" thick.  The 1/4" thickness in the original recipe was good enough, but I found it too dry and wanted something more 'cake' and less 'cookie' anyway.  This seems to work.  Bake for about 20 minutes or until golden on the outside.  Let cool.

The whole thing makes about this much(minus the two that I already ate):

Share and enjoy!