Ingredients with Measurements:
- 1 cup of rolled oats
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of unsalted butter, chilled and cut into small pieces
- 1/4 cup of cooked and crumbled bacon
- 1/4 cup of grated cheddar cheese
- 1/4 cup of milk
Special equipment needed:
- Mixing bowl
- Pastry blender or fork
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the rolled oats, all-purpose flour, baking powder, salt, and black pepper.
3. Add the chilled butter to the bowl and use a pastry blender or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Stir in the cooked and crumbled bacon and grated cheddar cheese.
5. Add the milk to the bowl and stir until the mixture forms a dough.
6. On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
7. Use a cookie cutter or a glass to cut out the oatcakes and place them on the prepared baking sheet.
8. Bake the oatcakes for 15-20 minutes, or until they are golden brown and crispy.
9. Allow the oatcakes to cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 12 oatcakes
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 9g
Protein: 4g
Sodium: 200mg
Sugar: 0g
Substitutions for ingredients:
- Instead of bacon, you can use cooked and crumbled sausage or ham.
- Instead of cheddar cheese, you can use any type of shredded cheese that you prefer.
- Instead of milk, you can use buttermilk or yogurt.
Variations:
- Add chopped herbs like thyme or rosemary to the dough for extra flavor.
- Top the oatcakes with a dollop of sour cream or cream cheese before serving.
- Serve the oatcakes with a side of scrambled eggs for a hearty breakfast.
Tips and tricks:
- Make sure the butter is chilled before cutting it into the dry ingredients to ensure a flaky texture.
- Don't overwork the dough or the oatcakes will be tough.
- If the dough is too dry, add a little more milk. If it's too wet, add a little more flour.
Storage instructions:
Store the oatcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the oatcakes, place them in a 350°F (175°C) oven for 5-10 minutes, or until they are warm and crispy.
Presentation ideas:
Arrange the oatcakes on a platter and garnish with fresh herbs or bacon bits.
Garnishes:
Fresh herbs, bacon bits, sour cream, cream cheese
Pairings:
Scrambled eggs, fruit salad, green salad
Suggested side dishes:
Scrambled eggs, roasted vegetables, soup
Troubleshooting advice:
- If the oatcakes are too dry, add a little more milk to the dough.
- If the oatcakes are too wet, add a little more flour to the dough.
- If the oatcakes are not crispy enough, bake them for a few more minutes.
Food safety advice:
Make sure the bacon is fully cooked before adding it to the dough.
Food history:
Oatcakes are a traditional Scottish snack that date back to the 14th century. They were originally made with oatmeal and water and were a staple food for Scottish farmers.
Flavor profiles:
Savory, salty, cheesy, smoky
Serving suggestions:
Serve the oatcakes as a snack or as part of a breakfast or brunch spread.
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