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Oatcakes

                              Credit: 
                              Mike Krautter

Recipe Summary

Yield: Makes 32

Ingredients

Ingredient Checklist

3/4 cup old-fashioned rolled oats

1 1/2 cups all-purpose flour

3/4 cup packed light-brown sugar

3/4 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces

3 to 4 tablespoons cold water

Flaky sea salt (such as Maldon), for sprinkling

Gallery

Oatcakes

                              Credit: 
                              Mike Krautter

Recipe Summary

Yield: Makes 32

Oatcakes

                              Credit: 
                              Mike Krautter

Oatcakes

                              Credit: 
                              Mike Krautter

Oatcakes

Recipe Summary

Yield: Makes 32

Recipe Summary

Yield: Makes 32

Yield: Makes 32

Makes 32

Ingredients

Ingredients

  • 3/4 cup old-fashioned rolled oats
  • 1 1/2 cups all-purpose flour
  • 3/4 cup packed light-brown sugar
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
  • 3 to 4 tablespoons cold water
  • Flaky sea salt (such as Maldon), for sprinkling

Directions

Preheat oven to 350 degrees. Spread 1/2 cup rolled oats on a rimmed baking sheet and bake until light golden and fragrant, 8 to 10 minutes. Cool then transfer to a food processor; process until finely ground. Add flour, sugar, coarse salt, and pepper; pulse until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add 3 tablespoons cold water and pulse until dough just comes together, adding up to an additional tablespoon as needed.

Turn dough out onto plastic wrap, shape into a rectangle and wrap in plastic. Chill for 45 minutes. Transfer chilled dough to a sheet of parchment paper. Sprinkle with remaining ¼ cup oats and roll into a 10-by-12-inch rectangle. Using a fluted pastry wheel, cut into thirty-two 2 1/2-by-1 1/2-inch rectangles. Sprinkle with flaky sea salt. If dough becomes soft, chill for 15 minutes.

Arrange bars an-inch apart on two parchment-lined baking sheets. Bake until golden, 28 to 30 minutes. Transfer to a wire rack to cool.

Reviews

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Reviews

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All Reviews for Oatcakes

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Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest