Simple Oat Cakes
You do not need a complicated list of pantry staples to make these. Keep them plain to taste the earthiness of the grain, or add a bit of fat to make them richer and more brittle.
The hydration is everything
The mixture should look like a thick, wet porridge before you roll it out. If it is too dry, the edges will crack excessively as you cut them.
- heavy rolling pin
- baking sheet
- biscuit cutter or knife
- mixing bowl
What goes in.
- 2 cupsrolled oats (or steel-cut processed into meal)
- 1/2 tspsalt
- 1/4 cupboiling water
- 2 tbspmelted butter or bacon fat
Working with a coarse dough
Since there is no gluten to provide elasticity, work quickly while the mixture is warm. Use a heavy rolling pin to press the oats firmly together into a cohesive sheet before cutting.
The method.
Prepare the oats
Pulse the oats in a processor until they are a mix of fine powder and small bits. This creates the structure needed for the cake to hold its shape.
Hydrate
Combine the dry ingredients in a bowl. Pour the boiling water and fat over the top and stir until the oats clump together into a heavy, damp mass.
Roll
Turn the dough onto a floured surface. Roll it out to a thickness of about 1/8 inch. Use a steady, firm pressure to ensure the oats are compressed.
Cut and bake
Cut into circles or triangles and place them on a baking sheet. Bake at 350°F (175°C) for 15 to 20 minutes until they are firm to the touch and just beginning to color at the edges.
Cool
Let them rest on the sheet for a few minutes before moving to a wire rack. They will harden and become crisp as they cool.
Other turns to take.
Savory Herb
Add a teaspoon of dried thyme or rosemary to the dry mix.
Toasted Nut
Fold in a handful of finely chopped walnuts or hazelnuts before adding the water.
When it doesn't go to plan.
If the dough keeps crumbling, add an extra tablespoon of boiling water, one teaspoon at a time.
Bacon fat provides a more structural, flaky crispness than butter.
Store these in an airtight tin; they stay fresh for up to a week.
The ones that keep coming up.
Can I use instant oats?
They work in a pinch, but the texture will be softer and less substantial than using traditional rolled oats.
My oat cakes are chewy, not crisp. Why?
They likely need a few more minutes in the oven. If they are still chewy after cooling, they weren't rolled thin enough.
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