Buttery & Sweet Oatcakes
Buttery and Sweet Oatcakes recipe
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
brown sugar
|
*
|
| 1 | cup |
butter
|
|
| 2 ½ | cups |
rolled oats
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
water
or as needed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
brown sugar
|
*
|
| 237 | ml |
butter
|
|
| 591 | ml |
rolled oats
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
water
or as needed |
|
Directions
In a large bowl, mix together the dry ingredients.
Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
With a fork, stir in the water and vanilla extract.
Dough should just cling together. Divide into 3 portions.
On a lightly floured surface, roll out each portion as thin as possible. Cut into triangles.
Place 1 inch apart on an ungreased cookie sheet and bake in a preheated 375℉ (190℃) oven for 10 to 15 minutes.
Oatcakes should not be brown but be still quite blonde when done.
Serve warm.
