Ingredients with Measurements:
- 1 cup rolled oats
- 1/2 cup chopped walnuts
- 1/2 cup chopped dates
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
Special equipment needed:
- Mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Rolling pin
- Cookie cutter
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the rolled oats, chopped walnuts, chopped dates, all-purpose flour, brown sugar, salt, and baking soda.
3. Add the melted butter and milk to the dry ingredients. Mix until well combined.
4. On a lightly floured surface, roll out the dough to 1/4 inch thickness.
5. Use a cookie cutter to cut out the oatcakes and place them on the prepared baking sheet.
6. Bake for 15-20 minutes, or until golden brown.
7. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 12 oatcakes
Nutritional information:
Per serving (1 oatcake):
- Calories: 150
- Total Fat: 8g
- Saturated Fat: 3g
- Cholesterol: 10mg
- Sodium: 90mg
- Total Carbohydrate: 18g
- Dietary Fiber: 2g
- Sugars: 8g
- Protein: 3g
Substitutions for ingredients:
- Instead of chopped walnuts, you can use chopped pecans or almonds.
- Instead of chopped dates, you can use raisins or dried cranberries.
- Instead of all-purpose flour, you can use whole wheat flour or gluten-free flour.
- Instead of brown sugar, you can use honey or maple syrup.
- Instead of unsalted butter, you can use coconut oil or vegetable oil.
- Instead of milk, you can use almond milk or soy milk.
Variations:
- Add 1/4 cup of shredded coconut to the dough for a tropical twist.
- Add 1/4 cup of chocolate chips to the dough for a sweet treat.
- Add 1 tsp of cinnamon to the dough for a warm and spicy flavor.
Tips and tricks:
- Make sure to use melted butter and milk at room temperature to prevent the dough from becoming too dry or too wet.
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it becomes firm enough to roll out.
- Store the oatcakes in an airtight container at room temperature for up to 1 week.
Storage instructions:
Store the oatcakes in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the oatcakes, place them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warm.
Presentation ideas:
Arrange the oatcakes on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Garnish the oatcakes with a dollop of whipped cream or a drizzle of honey.
Pairings:
Serve the oatcakes with a cup of tea or coffee for a cozy snack.
Suggested side dishes:
Pair the oatcakes with a fruit salad or a yogurt parfait for a balanced breakfast.
Troubleshooting advice:
- If the oatcakes are too hard, reduce the baking time or lower the oven temperature.
- If the oatcakes are too soft, increase the baking time or raise the oven temperature.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the recipe.
Food history:
Oatcakes have been a traditional Scottish food for centuries. They were originally made with oatmeal, water, and salt, and were cooked on a griddle. Today, oatcakes come in many variations, including sweet and savory flavors.
Flavor profiles:
The date and walnut oatcakes have a nutty and sweet flavor, with a crunchy texture from the rolled oats and chopped walnuts.
Serving suggestions:
Serve the oatcakes as a snack or as part of a breakfast or brunch spread.
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Region: British